Cabbage Kimchi Recipe (Print Version)

# Ingredients:

01 - 1 medium napa cabbage (2 pounds).
02 - 1/4 cup kosher or sea salt.
03 - 1 tablespoon grated garlic.
04 - 1 teaspoon grated ginger.
05 - 1 teaspoon sugar.
06 - 2 tablespoons fish sauce.
07 - 1-5 tablespoons Korean red pepper flakes.
08 - 8 ounces Korean/daikon radish.
09 - 4 medium scallions.
10 - Filtered water as needed.

# Instructions:

01 - Quarter cabbage lengthwise, remove cores, and cut into 2-inch strips.
02 - Salt cabbage in large bowl, massage, cover with water and weigh down for 1-2 hours.
03 - Rinse cabbage three times in cold water, drain in colander for 15-20 minutes.
04 - Make spice paste by mixing garlic, ginger, sugar, fish sauce and red pepper flakes.
05 - Combine drained cabbage with spice paste, radish and scallions, mixing thoroughly.
06 - Pack mixture into jar, pressing until brine rises to cover vegetables.
07 - Leave 1-inch headspace and seal jar loosely.
08 - Ferment at room temperature 1-5 days, pressing vegetables down daily.
09 - Taste daily and refrigerate when desired sourness is reached.
10 - Age in refrigerator 1-2 additional weeks for best flavor.

# Notes:

01 - Traditional Korean recipe.
02 - Fermented food.
03 - Rich in probiotics.
04 - Customizable heat level.

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