Ingredients:

  • 1 medium Napa cabbage (about 2 pounds or 900g)
  • 1/4 cup sea salt (75g)
  • 4 cups water (960ml)
  • 2 medium carrots, julienned
  • 4 green onions, chopped
  • 1 tablespoon grated fresh ginger (15g)
  • 3 cloves garlic, minced
  • 2 tablespoons sugar (25g)
  • 2-3 tablespoons Korean red pepper flakes (gochugaru) (30-45g)
  • 1 tablespoon fish sauce (15ml) or soy sauce (for vegetarian option)

Instructions:

  1. Prepare the Napa cabbage by cutting it into quarters and removing the core. Rinse under cold water, then chop into bite-sized pieces.
  2. Brine the cabbage by dissolving sea salt in water in a large bowl. Add chopped cabbage, weight it down, and let sit for 1-2 hours, stirring occasionally.
  3. Make the kimchi paste by combining grated ginger, minced garlic, sugar, gochugaru, and fish sauce in a separate bowl. Mix until a paste forms.
  4. Combine ingredients by draining and rinsing the cabbage under cold water to remove excess salt. Add cabbage, carrots, and green onions to the paste, and mix thoroughly.
  5. Ferment the mixture by packing it tightly into a sterilized jar, leaving some space at the top. Seal with a lid and let it sit at room temperature for 1-3 days.
  6. Store the kimchi in the refrigerator once fermented. It will continue to develop flavor over time.