Spicy Cabbage Kimchi

Ingredients

• Napa cabbage (1 large head)
• Kosher salt (1/2 cup)
• Water (8 cups)
• Carrots (1 cup, julienned)
• Green onions (1 cup, chopped)
• Garlic (6 cloves, minced)
• Ginger (2 tablespoons, grated)
• Sugar (1 tablespoon)
• Fish sauce (1/4 cup)
• Korean red pepper flakes (gochugaru) (1/2 cup)

Instructions

1. Cut the napa cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces.
2. In a large bowl, dissolve the kosher salt in the 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 under cold water and drain well to remove excess salt.
4. In a separate bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar. Mix well until smooth to create the seasoning paste.
5. Add the julienned carrots and chopped green onions to the seasoning mixture, stirring until well combined.
6. Add the drained cabbage to the seasoning mixture and toss thoroughly until every piece is well coated with the spicy paste.
7. Transfer the kimchi to a clean glass jar or container, pressing it down firmly to remove any air bubbles, which can hinder the fermentation process.
8. Cover the jar loosely with a lid or cloth and let it ferment at room temperature for 24-48 hours, depending on your desired level of fermentation.
9. After fermentation, taste the kimchi and adjust seasoning if necessary. Store it in the refrigerator where it will continue to develop flavor over time.