Perfect Kimchi

Ingredients

1. 1 napa cabbage
2. 1/2 cup coarse sea salt
3. 1 daikon radish, julienned
4. 4 green onions, chopped
5. 1 tablespoon grated ginger
6. 3 cloves garlic, minced
7. 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
8. 2 tablespoons Korean red pepper flakes (gochugaru)
9. 1 tablespoon sugar

Steps

Step 1: Cut the napa cabbage into quarters lengthwise. Remove the core and chop the leaves into bite-sized pieces.

Step 2: In a large bowl, sprinkle the cabbage with coarse sea salt, ensuring each piece is coated. Let it sit for 1-2 hours, tossing occasionally.

Step 3: Rinse the salted cabbage thoroughly under cold water to remove excess salt. Drain and squeeze out any excess water.

Step 4: In a separate bowl, combine the julienned daikon radish, chopped green onions, grated ginger, minced garlic, fish sauce (or soy sauce), Korean red pepper flakes (gochugaru), and sugar.

Step 5: Mix the radish mixture thoroughly, ensuring the flavors are well combined.

Step 6: Add the rinsed and drained cabbage to the radish mixture. Toss everything together until the vegetables are evenly coated with the seasoning.

Step 7: Pack the Kimchi into a clean, airtight jar or container, pressing it down to remove air bubbles.

Step 8: Leave the jar at room temperature for 1-5 days, depending on your desired level of fermentation. Once fermented, refrigerate the Kimchi.

Enjoy Kimchi as a flavorful side dish or use it in various Korean recipes for an extra burst of taste!