Kimchi

Ingredients

• •2 heads Napa cabbage
• •1 teaspoon Salt
• •1 cup Korean red pepper flakes
• •0.5 teaspoon Black pepper
• •1 head Garlic
• •2 tablespoons Vegetable oil
• •3 inches Ginger
• •0.5 cup Fish sauce
• •2 medium Carrots
• •1 medium Onion
• •3 tbsp Shrimp paste
• •2 tbsp Sugar
• •1 bunch Green onions
• •1 medium Daikon radish
• •1 medium Daikon

Instructions

1. 1

   Salt cabbage leaves heavily, let wilt overnight

   💡 Drain water

2. 2

   Rinse thoroughly, taste for saltiness

   💡 Should be slightly salty

3. 3

   Rinse cabbage, squeeze dry

   💡 Remove excess salt

4. 4

   Coat each leaf with paste

   💡 Hands work best

5. 5

   Add sliced daikon and green onions

   💡 Cook until translucent but not browned for base. Caramelize for sweetness.

6. 6

   Ferment at room temp 2-5 days

   💡 Taste daily - stop when tangy

7. 7

   Ferment at room temp 2-5 days, then refrigerate

   💡 Taste daily