Simple Kimchi

Ingredients:

For the Kimchi:
● 1 large napa cabbage (about 2 to 3 pounds)
● 1/4 cup kosher salt (for salting cabbage)
● 4 cups water (for salting cabbage)
● 4–5 green onions, sliced into 1-inch pieces
● 1 medium carrot, julienned
For the Chili Paste:
● 1/4 cup Korean red pepper flakes (gochugaru)
● 1 tbsp grated ginger
● 5–6 cloves garlic, minced
● 2 tbsp fish sauce (or use soy sauce for a vegetarian option)
● 1 tsp sugar (optional, helps with fermentation)
● 2 tbsp soy sauce
● 1 tbsp sesame oil
● 1/4 cup water (for paste)

Instructions:

1. Prepare the Cabbage:

Cut the napa cabbage in half lengthwise, then cut each half into quarters. Put
the cabbage in a large bowl, sprinkle with salt, and toss to combine. Cover the
bowl with a clean dish towel and let sit at room temperature for 1-2 hours, until
the cabbage wilts significantly. Toss the cabbage once or twice while it sits, to
redistribute the salt.

2. Rinse and Drain:
Once the cabbage is wilted and has softened, drain and rinse the cabbage
thoroughly under cold water 2–3 times to remove excess salt. Let it drain for
about 10–15 minutes, or use a salad spinner to drain.

3. Make the Kimchi Paste:
In a bowl, combine the gochugaru (red pepper flakes), grated ginger, minced
garlic, fish sauce (or soy sauce), sugar (if using), soy sauce, sesame oil, and
1/4 cup of water to make a thick paste.

4. Mix the Kimchi:
In a large mixing bowl, combine the cabbage with the green onions and
carrot.
Add the kimchi paste to the vegetables and, using your hands (wear gloves if
necessary), mix everything together thoroughly, making sure the paste coats
all the vegetables.

5. Pack and Ferment:
Pack the kimchi mixture tightly into a clean, airtight jar or container, pressing
down to remove any air pockets.
Leave about 1 inch of space at the top of the jar for expansion during
fermentation.
Cover the jar loosely and let it sit at room temperature for 1–2 days to start
fermenting.

6. Fermentation and Storage:
After 1–2 days, taste the kimchi. Once it has reached your desired level of
tanginess, seal the jar tightly and store it in the fridge. It will continue to
ferment and develop flavor over time.
Kimchi can last in the refrigerator for several weeks or even months.