Kimchi
Ingredients
  • 1 large head of napa cabbage
  • 1/4 cup coarse sea salt
  • 1/2 cup Korean red pepper flakes
  • 4 cloves garlic, minced
  • 1 2-inch piece of ginger, minced
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Steps
  1. Cut the cabbage into 2-inch pieces and place in a large bowl. Sprinkle with the salt and massage it into the cabbage until it begins to soften.
  2. In a small bowl, mix together the red pepper flakes, garlic and ginger. Massage this mixture into the cabbage until it is evenly distributed.
  3. Pack the mixture into a jar or crock and press down firmly so that all of the ingredients are submerged in their own juices. Cover with a lid or cheesecloth and let sit at room temperature for 3 days.
  4. After 3 days, taste the kimchi. If it is too salty for your taste, rinse with cold water before serving.
  5. Store in an airtight container in the refrigerator for up to 1 month.
Tags
Korean
vegan
vegetarian
fermented food
cabbage
spicy
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