Kimchi

Instructions

1. 1

   Cut the napa cabbage lengthwise into quarters and remove the cores. Chop each quarter into bite-sized pieces.

2. 2

   Place the cabbage in a large bowl and sprinkle with the sea salt. Toss to combine, then let it sit for 1-2 hours, tossing occasionally, until the cabbage has softened.

3. 3

   Rinse the cabbage under cold water to remove excess salt and drain well.

4. 4

   In a separate bowl, combine the sugar, fish sauce, ginger, garlic, and Korean red pepper flakes to form a paste.

5. 5

   Add the drained cabbage and green onions to the paste and mix thoroughly, ensuring the cabbage is well coated.

6. 6

   Pack the kimchi into a clean jar, pressing down to remove air pockets, and leave some space at the top for expansion.

7. 7

   Seal the jar and let it ferment at room temperature for 1-5 days, depending on your taste preference. Check daily and press down the kimchi to keep it submerged in its juices.

8. 8

   Once fermented to your liking, store the kimchi in the refrigerator to slow down the fermentation process.