Traditional Kimchi

Ingredients

• ●1 large head napa cabbage (about 2 lbs / 900g)
• ●2 tablespoons fine sea salt (for brining)
• ●4 cloves garlic, minced
• ●1-inch piece fresh ginger, grated
• ●2 tablespoons fish sauce (or soy sauce for vegetarian)
• ●1 teaspoon sugar
• ●3-5 tablespoons Korean red pepper flakes (gochugaru) — start with 3 for mild, 5 for spicy
• ●4 green onions, cut into 1-inch pieces
• ●1 medium carrot, julienned or grated
• ●1 medium daikon radish (about 6 inches), julienned (optional but traditional)

Method

1. Cut the napa cabbage lengthwise into quarters, then cut each quarter crosswise into 2-inch pieces. Place in a large bowl, sprinkle with salt, and toss to coat. Add enough water to just cover. Let stand for 1-2 hours, tossing halfway through.
2. Drain the cabbage in a colander, rinse briefly under cold water, and squeeze out as much liquid as possible. Set aside.
3. In a small bowl, combine the garlic, ginger, fish sauce, sugar, and gochugaru. Stir into a paste.
4. In the large bowl, combine the drained cabbage, paste, green onions, carrot, and daikon. Mix thoroughly with your hands (wear gloves if you want to avoid staining and chili burn). Make sure every piece is coated.
5. Pack tightly into a quart-sized jar, pressing down firmly until the juices rise to cover the vegetables. Leave at least 1 inch of headspace — kimchi expands as it ferments.
6. Seal loosely and place on a plate. Leave at room temperature for 3-7 days. Burp the jar daily by opening the lid briefly. Taste at day 3.
7. When it reaches your preferred level of tang and fizz, transfer to the fridge.