Napa Cabbage Kimchi by Uyen Pham

900 g. Napa cabbage
25-30 g. Korean Sea Salt
25 g. Garlic, finely minced
5 g. Ginger, finely minced
5 g. Sugar
5 g. Fish sauce
50 g. Scallions, greens only
50 g. Korean daikon, julienned
50 g. Carrot, julienned
Gochugaru to taste (Korean red chili flakes)

1. Rinse, strain, and then lightly salt cabbage in a bowl. Toss and set aside about 30 minutes or until cabbage is slightly translucent. Rinse and reserve.

2. Combine remaining ingredients and mix with cabbage. Pack in sterilized jar with an
airlock lid and allow to ferment at room temperature until you reach your desired taste.
Once designed flavor is reached, refrigerate to slow down the fermentation process.

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