Kimchi

Ingredients:

• 1 medium head Napa cabbage
• 1/4 cup sea salt
• Water
• 1 tablespoon grated garlic
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 2-3 tablespoons fish sauce
• 6-7 tablespoons Korean red pepper flakes (Gochugaru)
• 1 cup radish, julienned
• 1/2 cup green onions, sliced

Instructions:

1. Cut the cabbage lengthwise into quarters and remove the core. Cut each quarter crosswise into 2-inch wide strips.
2. In a large bowl, mix the cabbage with the sea salt. Add enough water to cover the cabbage and let it sit for 2 hours.
3. Rinse the cabbage thoroughly under running water and drain.
4. In a separate bowl, mix together the grated garlic, ginger, sugar, fish sauce and Korean red pepper flakes to make a paste.
5. Add the cabbage, radish and green onions to the paste and mix until well coated.
6. Transfer the mixture to a glass jar and press down to remove any air bubbles. Leave at least 1 inch of room at the top of the jar.
7. Seal the jar tightly and let it ferment at room temperature for 1-5 days. Check the jar daily and press down on the kimchi to release any air bubbles.
8. Once the kimchi is ready, transfer it to the refrigerator to slow down the fermentation process.
9. Serve and enjoy your homemade kimchi!