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Ingredients
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Vegetables
Spices & Seasonings
Seafood
Additional
Method
Preparation
- 1
Prepare the Cabbage
Cut the Napa cabbage into quarters lengthwise and then chop into bite-sized pieces. Rinse the pieces thoroughly under cold water.
- 2
Salt the Cabbage
In a large bowl, dissolve 1 cup of salt in 4 cups of water. Add the chopped cabbage to the saltwater and let it soak for 2 hours, turning occasionally.
Flavoring
- 3
Prepare the Seasoning Paste
In a food processor, combine garlic, ginger, sugar, fish sauce, and Korean red pepper flakes. Blend until a smooth paste forms. Adjust spice according to taste.
- 4
Mix in Vegetables
Grate the carrots and chop the green onions. In a large mixing bowl, combine the cabbage, carrot, green onions, and shrimp. Pour the seasoning paste over the mixture and mix well using your hands (gloves recommended).
Fermentation
- 5
- 6
Ferment
Seal the jars loosely and let them sit at room temperature for 1 to 2 days. Taste the kimchi after 24 hours; if it's tangy enough, transfer it to the refrigerator to slow the fermentation.