Ingredients

• 1 medium napa cabbage
• ¼ cup coarse salt
• 5 cups water
• 2 tbsp fish sauce
• 2 tbsp Korean chili powder (gochugaru)
• 1 tbsp sugar
• 1 tbsp crushed garlic
• 1 tsp grated ginger
• 4 scallions, sliced
• 1 carrot, cut into matchsticks
• 1 radish, thinly sliced

Method

1. Cut the napa cabbage into quarters and remove the core. Cut the pieces into bite-sized pieces.
2. Dissolve the salt in the water and pour it over the cabbage in a large bowl. Press the cabbage down under the water and let it sit for 2 hours. Turn the cabbage every half hour.
3. Drain and rinse the cabbage thoroughly to remove excess salt. Let it drain.
4. In a large bowl, mix the fish sauce, gochugaru, sugar, garlic, and ginger into a paste.
5. Add the drained cabbage, scallions, carrot, and radish to the bowl with the chili paste, and gently massage until all the vegetables are evenly coated.
6. Pack the kimchi tightly into a sterilized glass container or jar, making sure there are no air pockets. Leave some space at the top for expansion during fermentation.
7. Let the kimchi ferment at room temperature for 1–5 days. The flavor will change over time, so taste periodically until it reaches the desired tanginess.
8. When the kimchi has the right flavor, store it in the refrigerator where fermentation will slow down. It can keep for several months and will develop flavor over time.

Tips for your kimchi recipe

For a less spicy version you can reduce the amount of gochugaru, or replace some of it with sweet paprika. Experiment with different vegetables as additions or substitutes to create your own variation of kimchi.