Ingredients:

  • 1 medium Napa cabbage (about 2 pounds / 900 grams)
  • 1/2 cup (100 grams) sea salt
  • 4 cups (1 liter) water (for soaking)
  • 1 tablespoon (15 ml) fish sauce (or vegan alternative)
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 grams) sugar
  • 1 tablespoon (10 grams) grated ginger
  • 4 cloves garlic, minced
  • 2 tablespoons (15 grams) Korean red pepper flakes (gochugaru)
  • 3 green onions, chopped
  • 1 medium carrot, Julienne

Instructions:

  1. Slice the Napa cabbage lengthwise into quarters and then chop into bite-sized pieces. Dissolve salt in water and soak the cabbage for 30 minutes, turning occasionally.
  2. In a mixing bowl, combine fish sauce, soy sauce, sugar, ginger, garlic, and gochugaru to form a thick paste.
  3. Drain the cabbage and rinse under cold water to remove excess salt. In a large mixing bowl, mix drained cabbage, kimchi paste, green onions, and carrots until well-coated.
  4. Transfer the mixture into a clean glass jar, packing it tightly while leaving some space at the top for fermentation gases.
  5. Seal the jar lightly and leave it at room temperature for 1-3 days, tasting daily until you reach your desired level of fermentation.
  6. Transfer to the fridge to slow fermentation and enhance flavors. Enjoy!