kimchi

ingredients:

1 medium head Napa cabbage (about 2 pounds)
1/4 cup kosher salt (or iodine-free sea salt)
Water (preferably distilled or filtered)
8 ounces daikon radish (or Korean radish, peeled and cut into matchsticks)
4 medium scallions (trimmed and cut into 1-inch pieces)
Seasoning:
1 tablespoon garlic (grated, about 5-6 cloves)
1 teaspoon fresh ginger (grated)
1 teaspoon granulated sugar
2 tablespoons salted shrimp paste (or fish sauce, or 3 tablespoons water)
5 tablespoons Korean red pepper flakes (gochugaru)
Instructions:

how to cook step by step

Prepare the Cabbage:
Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Place the cabbage in a large bowl and sprinkle with salt. Toss to combine, then add enough water to cover the cabbage. Place a plate on top and weigh it down with something heavy. Let it stand for 1-2 hours.
Rinse and Drain:
Rinse the cabbage under cold water 3 times to remove the salt. Drain in a colander for 15-20 minutes.
Make the Paste:
Combine the garlic, ginger, sugar, and shrimp paste (or fish sauce) in a small bowl. Mix well to form a paste.
Combine and Mix:
In a large bowl, combine the drained cabbage, radish, and scallions. Add the seasoning paste and gochugaru. Mix thoroughly with your hands (wear gloves to avoid staining and irritation) until the vegetables are evenly coated.
Pack and Ferment:
Pack the kimchi into a clean, airtight jar or container, pressing down to remove air bubbles. Leave some space at the top for expansion.
Let the kimchi ferment at room temperature for 1-5 days, depending on your preference for sourness. Check daily and press down the vegetables to keep them submerged in the brine.
Store:
Once fermented to your liking, store the kimchi in the refrigerator. It will continue to ferment slowly and develop more flavor over time.
Enjoy your homemade kimchi!