my homemade Kimchi

• 1 Napa cabbage
• 1 cup Korean radish, julienned
• 1/2 cup coarse sea salt
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 1 tablespoon sugar
• 3 tablespoons fish sauce
• 3 tablespoons soy sauce
• 2 tablespoons Korean red pepper flakes
• 4 green onions, sliced
• 1 carrot, julienned
. Cut the Napa cabbage into quarters, and rub salt between the leaves. Let it sit for 2 hours, then rinse and drain.
. Mix ginger, garlic, sugar, fish sauce, soy sauce, and red pepper flakes in a bowl to create the seasoning paste.
. Combine radish, green onions, and carrot with the seasoning paste.
. Spread the paste between the cabbage leaves, making sure to coat each layer.
. Pack the cabbage into a clean jar, pressing down to remove air bubbles.
. Leave the jar at room temperature for a day, then refrigerate for at least a week before enjoying.

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