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Ingredients
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Vegetables and Seasonings
Method
Preparation Steps
- 1
Prepare the Napa Cabbage
Cut the Napa cabbage into quarters and remove the core. Chop it into bite-sized pieces. Place the cabbage in a large bowl and sprinkle with salt. Toss to coat evenly and let it sit for about 1-2 hours, turning occasionally.
- 2
Make the Kimchi Paste
In a blender or food processor, combine garlic, ginger, fish sauce, sugar, and Korean red pepper flakes. Blend until a smooth paste forms. Adjust the spice level by adding more gochugaru if desired.
- 3
Combine Vegetables
After the cabbage has wilted, rinse it thoroughly under cold water to remove excess salt. Drain well. In a large mixing bowl, combine the cabbage, chopped Korean radish, carrots, and green onions.
- 4
Mix Everything Together
Add the kimchi paste to the vegetable mixture. Use your hands (wearing gloves) to mix everything together thoroughly, ensuring the paste coats all the vegetables evenly.
- 5
Ferment the Kimchi
Pack the kimchi mixture tightly into a clean glass jar, leaving some space at the top for expansion during fermentation. Seal the jar and let it sit at room temperature for 1-2 days, then transfer it to the refrigerator.