Authentic Korean Kimchi Banchan

Ingredients

• Napa cabbage (1 large head)
• Korean radish (1 medium, julienned)
• Green onions (4, chopped)
• Garlic (6 cloves, minced)
• Ginger (1 tablespoon, grated)
• Korean red pepper flakes (gochugaru) (1/2 cup)
• Fish sauce (1/4 cup)
• Sugar (1 tablespoon)
• Kosher salt (1/2 cup, plus more for salting)
• Water (enough to cover the cabbage)

Instructions

1. Begin by cutting the napa cabbage into quarters and carefully removing the cores. Generously sprinkle each leaf with kosher salt, ensuring an even coating.
2. In a large bowl, submerge the salted cabbage in enough water to cover it completely. Let it sit at room temperature for 2 hours to draw out moisture and soften the leaves.
3. After 2 hours, rinse the cabbage under cold water three times to remove excess salt. Set it aside to drain in a colander for about 15 minutes.
4. In a separate large bowl, combine the julienned Korean radish, chopped green onions, minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar. Mix well to create a fragrant paste.
5. Gently squeeze any remaining water from the cabbage before adding it to the radish mixture. Using your hands, carefully work the paste into the vegetables until they are thoroughly coated and vibrant.
6. Pack the kimchi mixture tightly into a clean glass jar, leaving some space at the top to allow for fermentation. Seal the jar tightly with a lid.
7. Let the jar stand at room temperature for 1 to 2 days, depending on your desired level of fermentation. Taste after day one; once it reaches your preferred tanginess, transfer it to the refrigerator.
8. Your homemade kimchi is now ready to serve! Enjoy it as a side dish or incorporate it into your favorite meals.