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Ingredients
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Vegetables and Seasonings
Method
Preparation Steps
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.
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.
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.
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.
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.