Wash napa cabbage thoroughly. Remove blackened outer leaves if necessary. Remove the stalk then chop cabbage into bite size pieces.
Place cabbage in a large basin and sprinkle salt onto the cabbage. Massage salt into the leaves, then add enough water just to cover the cabbage. Leave cabbage to soak for at least 1.5 hours, rotating the cabbage from top to bottom every 30 minutes.
Once cabbage is soft, drain away water and rinse cabbage to remove excess salt.
In another bowl, mix the hot pepper flakes, fish sauce, minced garlic, minced ginger, sugar and water together. Mix the paste into the cabbage.
Store the kimchi in an air-tight jar to ferment at room temperature for about 2-3 days. Air bubbles and a sour smell are signs of the kimchi fermenting. Once fermented, transfer the kimchi to the refrigerator. The kimchi can keep for up to three months.
Ingredients
Directions
Wash napa cabbage thoroughly. Remove blackened outer leaves if necessary. Remove the stalk then chop cabbage into bite size pieces.
Place cabbage in a large basin and sprinkle salt onto the cabbage. Massage salt into the leaves, then add enough water just to cover the cabbage. Leave cabbage to soak for at least 1.5 hours, rotating the cabbage from top to bottom every 30 minutes.
Once cabbage is soft, drain away water and rinse cabbage to remove excess salt.
In another bowl, mix the hot pepper flakes, fish sauce, minced garlic, minced ginger, sugar and water together. Mix the paste into the cabbage.
Store the kimchi in an air-tight jar to ferment at room temperature for about 2-3 days. Air bubbles and a sour smell are signs of the kimchi fermenting. Once fermented, transfer the kimchi to the refrigerator. The kimchi can keep for up to three months.
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