Kimchi

🥘 Ingredients

• napa cabbage 980 g
• kosher salt
• green onions 1 bunch
• peeled ginger 80g
• peeled garlic 6 cloves
• fish sauce ¼ cup
• korean red pepper flakes 65 g

1. 1

   Take your napa cabbage and slice in half lengthwise. Cut each of those halves and cut in half again, making quarters. Cut each of those quarters into 1-inch wide strips.
2. 2

   Take your cabbage and place into a large bowl, heavily seasoning it with kosher salt . Squeeze and toss your cabbage really hard, bruising it. Let it sit for at least 30 minutes .
3. 3

   While the cabbage is sitting, take your green onions and cut the root bottoms off. Cut the onion into ½-inch segments. Take your carrots and roughly chop them julienne style.
4. 4

   To make your paste, slice your 2-inch segment of peeled ginger and place into a food processor . Add peeled garlic , and a ¼ cup of fish sauce . Blend until smooth.
5. 5

   Transfer paste to a medium-sized bowl and mix together with korean red pepper flakes .
6. 6

   After your cabbage has been sitting, drain through a colander and rinse with water while squeezing at the same time. Toss and squeeze until you’ve washed off the majority of the salt.
7. 7

   Add your cabbage and all of the vegetables you cut into a large bowl . From there, add in all of your paste and toss to thoroughly coat. Once evenly coated, pack contents into a glass jar that is large enough to fit the mixture. Using a spoon or muddler, press down all of the vegetables so it is packed together, removing any air bubbles in there.
8. 8

   Add a water lock to allow for Co2 to escape. Leave for anywhere from 5 days to 21 days, dependening on your desired profile and crispyness.