🍲 Cabbage Kimchi

Ingredients

• 1 head napa cabbage (baechu, Chinese cabbage, wombok)
• ½ cup sea salt (or any coarse salt)
• 1 cup water
• 2 tbsp minced garlic
• 1 tsp minced ginger
• ½ cup gochugaru (Korean chile flakes)
• 2 tsp salt
• 1 tbsp sugar
• ¼ cup aekjeot (Korean fish sauce)
• ½ onion, thinly sliced
• ¼ carrot, thinly julienned
• ¼ Korean radish (muwoo), thinly julienned
• 4 green onions, cut into 3-cm pieces

Method

1. Quarter the napa cabbage, wash, and drain.
2. Combine coarse sea salt and water.
3. Put cabbages in salted water and take out one at a time to get salt down.
4. Add cabbages to a container. Pour salted water over top, and set aside for at least 6–8 hours (overnight is great). The cabbage should be soft enough to bend.
5. Wash cabbages and drain well.
6. Combine gochugaru, salt, sugar, jeot gal (Korean fish sauce), minced garlic, and minced ginger.
7. Mix the onion, carrot, radish, and green onion into the chilli powder mixture.
8. Take one cabbage, and stuff the above mixture between every layer.
9. Try to fold the cabbage in half. With 2 outer leaves, wrap the whole thing securely.
10. Put cabbages in an airtight container, and let it sit at room temperature overnight.
11. Refrigerate for 2–3 days at minimum. After a few days, you will notice some liquid. This is totally normal and a sign that the kimchi is ripening.
12. Enjoy your kimchi!