Ingredients:

  • 1 medium Napa cabbage (about 2 pounds / 900 grams)
  • 1 cup (240 ml) sea salt
  • 4 cups (960 ml) water
  • 1 medium onion, chopped
  • 1 tablespoon (15 g) ginger, grated
  • 5 cloves garlic, minced
  • 2 tablespoons (30 ml) fish sauce or soy sauce (for vegetarian option)
  • 2-4 tablespoons (30-60 g) Korean red pepper flakes (gochugaru), adjust to taste
  • 1 teaspoon (5 g) sugar
  • 3 green onions, chopped
  • 1 small carrot, julienned (optional)

Instructions:

  1. Cut the Napa cabbage lengthwise into quarters and then into bite-sized pieces. Dissolve sea salt in water, soak cabbage for 30 minutes, tossing occasionally.
  2. In a blender or food processor, combine onion, ginger, garlic, fish sauce, gochugaru, and sugar. Blend until a smooth paste forms.
  3. Drain and rinse the salted cabbage, squeezing out excess water. In a large bowl, combine cabbage, kimchi paste, green onions, and carrot (if using). Mix thoroughly until all cabbage pieces are evenly coated.
  4. Transfer the mixture to a clean jar, pressing it down to eliminate air pockets. Leave at least 1 inch (2.5 cm) of space at the top for expansion during fermentation.
  5. Seal the jar loosely and let it sit at room temperature for 1-2 days (or until desired fermentation level is achieved).
  6. Once fermented, store the kimchi in the refrigerator for further fermentation and flavor development.