Kimchee Recipe

Prepare the Napa Cabbage

Cut the Napa cabbage into quarters and remove the core. Chop the quarters into bite-sized pieces and place them in a large bowl.

Salting the Cabbage

Sprinkle the chopped cabbage with salt, tossing to coat evenly. Let it sit for 2 hours, tossing occasionally, until the cabbage is wilted.

Prepare Carrots and Green Onions

Julienne the carrots and chop the green onions into small pieces. Set aside.

Prepare Garlic and Ginger

Mince the garlic cloves and grate the ginger. Combine them in a small bowl.

Combine Ingredients

In a medium bowl, mix together the Korean red pepper flakes, fish sauce, sugar, sesame oil, and the minced garlic and grated ginger.

Create a Paste

Stir until a smooth paste forms. Adjust the seasoning and spiciness to taste.

Rinse and Drain Cabbage

After 2 hours, rinse the salted cabbage under cold water to remove excess salt. Drain well.

Mix Vegetables with Paste

In a large mixing bowl, combine the drained cabbage, carrots, and green onions. Add the seasoning paste and mix thoroughly, ensuring all the vegetables are coated.

Pack into Jar

Transfer the kimchi mixture into a clean glass jar, packing it tightly to remove air pockets. Leave some space at the top for fermentation.

Ferment

Seal the jar and let it sit at room temperature for 1-2 days, depending on the desired level of fermentation. Check daily and refrigerate once it reaches your preferred taste.