Cabbage Kimchi

Ingredients

• 1 head napa cabbage
• 1 cup water
• 2 tbsp garlic
• 1 tsp ginger
• ½ cup gochugaru
• 2 tsp salt
• 1 tbsp sugar
• ¼ cup aekjeot
• ½ onion
• ¼ carrot
• ¼ korean radish
• 4 green onions

Steps

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