Kimchi

🥘 Ingredients

• napa cabbage 1 head
• salt
• carrot 1
• onion 1
• spring onions 10-12 stalks
• garlic 6 cloves
• gochugaru ½ cup
• fish sacue 125 ml
• sugar 2 tsp
• water 85 ml

1. 1

   Get your napa cabbage , and cut the base off them, and then separate the leaves. Cut them into roughly 5 cm sections, and soak in cold water for 10 mins to soften.
2. 2

   Drain and place in a large container/bowl. Start by sprinkling the salt over the cabbage and rubbing it so that it is evenly distributed throughout the cabbage. I like to put in a layer of cabbage, sprinkle a some salt, put in a further layer etc.
3. 3

   Cover and let the cabbage sit for 2 ½ hours .
4. 4

   Rinse well, and make sure you sqeeze the excess liquid out of the cabbage.
5. 5

   Mix all of the paste ingredients together ( carrot , onion , spring onions , garlic , gochugaru , fish sacue , sugar , water ), and then rub it evenly across the cabbage in a large bowl . You may want to wear gloves while handling it.
6. 6

   Place the fresh kimchi into a tupperware container , and place it on the kitchen counter for 1-2 days to ferment. Fermentation time will depend on temperature, so play around to get the desired result.
7. 7

   Once suitably fermented, place in the fridge in a sealed container and it will keep for a long time in the fridge - the flavour will change but it won't go 'off' as such if kept cool. Press it down to release the bubbles of fermentation gas occasionally.