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kimuchi
Ingredients
- 1 Napa cabbage
- 1/4 cup salt
- 1/4 cup Korean red pepper flakes
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 3 green onions, chopped
- 1 small carrot, julienned
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
Instructions
1. Cut the Napa cabbage into quarters lengthwise, then chop into bite-sized pieces. Place in a large bowl and sprinkle salt over the cabbage, tossing to coat. Let sit for 1-2 hours.
2. Rinse the cabbage thoroughly to remove excess salt. Squeeze out excess moisture.
3. In a separate bowl, mix together Korean red pepper flakes, garlic, ginger, green onions, carrot, sugar, fish sauce, and soy sauce.
4. Add the cabbage to the mixture and toss to coat evenly.
5. Pack the kimchi into a clean jar, pressing down to remove air bubbles.
6. Let the kimchi ferment at room temperature for 1-2 days, then refrigerate for up to a week before serving.