kimchi

kimchi recipe on DishRoll

Ingredients

• 1 1 large Napa cabbage, quartered and chopped
• 2 ¼ cup sea salt
• 3 4 tbsp gochugaru (Korean chili flakes)
• 4 3 tbsp fish sauce
• 5 1 tbsp sugar
• 6 5 garlic cloves, minced
• 7 1-inch fresh ginger, grated
• 8 4 green onions, cut into 1-inch pieces

Instructions

1. 1
   Toss cabbage with salt in a large bowl. Let sit 2 hours, turning every 30 min until wilted. Rinse and drain well.
2. 2
   Mix gochugaru, fish sauce, sugar, garlic, and ginger into a paste.
3. 3
   Massage paste into cabbage thoroughly. Mix in green onions.
4. 4
   Pack tightly into a clean jar, pressing down to submerge in liquid. Leave 1 inch headspace.
5. 5
   Ferment at room temperature 3–5 days (burp jar daily), then refrigerate. Ready to eat immediately or aged for deeper flavor.