Making Kimchi

Instructions

1. Begin by cutting the Napa cabbage lengthwise in half, then chop it into bite-sized pieces. Place the chopped cabbage in a large bowl and sprinkle salt over it, making sure to coat each piece evenly. Let it sit for about 1-2 hours, tossing it every 30 minutes.

2. Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and gently squeeze out any excess water. Transfer the cabbage to a large mixing bowl.

3. In a separate bowl, combine garlic, ginger, sugar, fish sauce, soy sauce, and Korean red pepper flakes to create the kimchi paste.

4. Add the green onions, carrot, and daikon radish to the mixing bowl with the cabbage. Pour the kimchi paste over the vegetables.

5. Put on a pair of gloves to protect your hands and thoroughly mix the vegetables and paste together, ensuring each piece is coated with the spicy and flavorful mixture.

6. Pack the kimchi into a clean glass jar, pressing down firmly to remove any air pockets. Leave some space at the top of the jar as the kimchi will expand during fermentation.

7. Seal the jar loosely with a lid and let it sit at room temperature for 1-2 days to kickstart the fermentation process. Check the kimchi daily and press down on the vegetables to make sure they are submerged in the liquid that will form.

8. After 1-2 days, taste a small piece of kimchi. If it has reached your desired level of tanginess and fermentation, transfer the jar to the refrigerator. For a stronger flavor, you can continue fermenting at room temperature for a few more days.

9. Once chilled, your homemade kimchi is ready to enjoy! Serve as a delicious side dish, topping for rice or noodles, or incorporate it into your favorite recipes for a punch of flavor and health benefits.