How to Make Kimchi
Ingredients:
• 2 lbs napa cabbage
• ¼ cup gochugaru (Korean chili flakes)
• 2 tbsp fish sauce
• 6 cloves garlic, minced
• 1 tbsp ginger paste
• 4 scallions, chopped
• ¼ cup coarse sea salt
Instructions:
1. Cut the cabbage into quarters and soak in water with coarse salt for 2–3 hours. Rinse and drain thoroughly.
2. In a mixing bowl, combine gochugaru, fish sauce, garlic, ginger paste, and scallions.
3. Massage the seasoning mixture evenly into the cabbage leaves.
4. Pack the seasoned cabbage into a clean glass jar, pressing down to remove air bubbles.
5. Leave at room temperature for 1–2 days to ferment, then refrigerate.