Authentic Korean Kimchi

Ingredients

• Napa cabbage (1 large head)
• Kosher salt (1/2 cup)
• Water (4 cups)
• Carrots (1 medium, julienned)
• Green onions (4, chopped)
• Garlic (6 cloves, minced)
• Ginger (1 tablespoon, grated)
• Fish sauce (1/4 cup)
• Sugar (1 tablespoon)
• Korean red pepper flakes (gochugaru) (1/2 cup (adjust to taste))

Instructions

1. Begin by cutting the napa cabbage into quarters and removing the core. Chop the cabbage into bite-sized pieces.
2. In a large bowl, dissolve the kosher salt in 4 cups of water. Add the chopped cabbage and let it sit for 2 hours, tossing occasionally to ensure even salting.
3. After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well in a colander to ensure no water remains.
4. In a separate bowl, combine the Korean red pepper flakes, minced garlic, grated ginger, fish sauce, and sugar. Mix until it forms a smooth paste.
5. Add the chopped green onions and julienned carrots to the spice mixture and toss to combine evenly.
6. Add the drained cabbage to the spice mixture and mix well, ensuring that all cabbage pieces are thoroughly coated with the seasoning paste.
7. Transfer the kimchi mixture to a clean jar or container, pressing it down firmly to remove any air bubbles and to pack it tightly.
8. Cover the jar loosely with a lid or cloth to allow gases to escape during fermentation. Let it ferment at room temperature for 1-2 days, depending on your desired level of fermentation.
9. After fermentation, taste the kimchi; if you prefer a stronger flavor, let it ferment longer. Once satisfied, store the kimchi in the refrigerator. It can be consumed immediately or left to ferment for a few more days for an even deeper flavor.