Ingredients
– 1 cup of chopped napa cabbage
– 2 tablespoons of sea salt
– 1 tablespoon of grated ginger
– 1 tablespoon of minced garlic
– 1 teaspoon of sugar
– 2 tablespoons of fish sauce
– 1 tablespoon of Korean red pepper flakes
– 2 green onions, chopped
– 1 carrot, julienned
– 1 cup of water
Method
1. Begin by placing the chopped cabbage in a large bowl. Sprinkle sea salt over the cabbage and mix well. Let it sit for about 30 minutes.
2. Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
3. In a separate bowl, combine ginger, garlic, sugar, fish sauce, and red pepper flakes. Stir the mixture until well blended.
4. Add the rinsed cabbage, green onions, and carrot into the bowl with the spice mixture. Mix all the ingredients until everything is evenly coated.
5. Pack the kimchi into a clean jar, pressing down to remove air. Pour in water until it covers the vegetables. Seal the jar and store it in the fridge for at least 24 hours before enjoying.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
horselife.org
beekeepingworld.online
