Kimchi

By margiekyle

Ingredients

• 1 medium napa cabbage (about 2-3 pounds)
• 1/2 cup salt
• 1 bunch green onions (sliced into 1 inch pieces)
• 4 cloves garlic (chopped)
• 1 inch ginger (grated)
• 1 cup gochugaru (Korean red chili flakes)
• 2 tablespoons fish sauce (or soy sauce for a vegetarian version)

Details

Adapted from closetcooking.com

Preparation

Step 1

1.Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.

2.Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted.

3.Let the cabbage sit in the salt for a few hours.

4.Rinse the salt from the cabbage.

5.Mix the cabbage, green onions, garlic, ginger, gochugaru and fish sauce in the large bowl.

6.Place the cabbage mixture into a sealable container leaves a couple of inches at the top.

7.Seal the container and let ferment at room temperature for 2-3 days.
8.Place the container in the fridge and let ferment for a couple more days.