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Ingredients
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Vegetables & Seasonings
Method
Preparation Steps
- 1
Prepare the Cabbage
Cut the Napa cabbage into quarters, remove the core, and chop the quarters into bite-size pieces. Place in a large bowl and sprinkle with salt. Toss to coat and let it sit for 1-2 hours, turning occasionally.
- 2
Make the Spice Paste
In a food processor, combine the garlic, ginger, fish sauce, sugar, and gochugaru. Blend until smooth to create a thick paste.
- 3
Add Radish and Green Onions
After the cabbage has wilted, rinse it under cold water to remove excess salt. Drain well. Add the Korean radish, green onions, and the spice paste to the cabbage. Mix thoroughly using your hands (wear gloves to avoid irritation).
- 4
- 5
Fermentation
Seal the jars and leave them at room temperature for 1-5 days, depending on your desired fermentation level. Once fermented, refrigerate the kimchi.
