Homemade Kimchi
Ingredients:
1 medium napa cabbage
1/4 cup sea salt
4 cups water
1 tablespoon grated ginger
4 cloves garlic, minced
2 tablespoons Korean red pepper flakes (gochugaru)
1 tablespoon sugar
4 green onions, chopped
1 medium carrot, julienned
1 small daikon radish, julienned (optional)
2 tablespoons fish sauce (optional)
Directions:
Prepare Cabbage: Cut the cabbage into quarters and remove the core. Cut into bite-sized pieces.
Salt Cabbage: Dissolve salt in water and soak cabbage for 2 hours, then rinse and drain.
Make Paste: Combine ginger, garlic, red pepper flakes, sugar, and fish sauce (if using) in a bowl.
Mix Vegetables: Add green onions, carrot, and radish to the paste, then mix with cabbage.
Ferment: Pack the mixture into a jar, pressing down to remove air bubbles. Leave about an inch of space at the top. Let ferment at room temperature for 1-5 days, then refrigerate.