Cabbage Kimchi
Ingredients:
2 lb. napa cabbage
1/4 cup sea salt (or kosher salt)
Water (as needed for brining)
1 Tbsp. garlic, grated (5 to 6 cloves)
1 tsp. ginger, grated
1 tsp. sugar
3 Tbsp. water or seafood flavor (optional)
5 Tbsp. Korean red pepper flakes (gochutgaru)
8 oz. Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Directions:
Prepare the Cabbage:
Cut the napa cabbage into quarters and remove the cores. Chop into bite-sized pieces.
Place the cabbage in a large bowl, sprinkle with salt, and toss gently. Add enough water to cover the cabbage. Let it sit for about 2 hours, turning the cabbage every 30 minutes.
Make the Paste:
In a separate bowl, mix together garlic, ginger, sugar, water (or seafood flavor), and Korean red pepper flakes to form a paste.
Prepare Vegetables:
Cut the radish into matchsticks and chop the scallions.
Rinse and Drain Cabbage:
After the cabbage has brined, rinse it thoroughly under cold water. Drain and squeeze out excess water.
Combine Ingredients:
In a large mixing bowl, combine the drained cabbage, radish, scallions, and the red pepper paste. Mix thoroughly, ensuring all pieces are well coated.
Ferment:
Pack the kimchi into a jar, pressing down to remove air bubbles. Leave at least 1 inch of space at the top. Seal the jar and let it sit at room temperature for 1-5 days, depending on your taste preference. Check daily, pressing down the vegetables to keep them submerged.
Store:
Once fermented to your liking, store the kimchi in the refrigerator. It will continue to ferment but at a slower pace.