Ingredients:

  • 1 medium Napa cabbage (about 2 lbs / 900g), cored and roughly chopped
  • 2 tablespoons kosher salt (or sea salt)
  • 1 cup water (240 ml)
  • 4 tablespoons Korean gochugaru (Korean chili flakes) - (60ml)
  • 2 tablespoons fish sauce (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon grated fresh ginger (15ml)
  • 2 cloves garlic, minced
  • 1 tablespoon granulated sugar (15ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 medium carrot, peeled and julienned
  • 4 scallions, thinly sliced
  • 1/4 cup grated fresh ginger (60ml)

Instructions:

  1. Toss the chopped cabbage with salt and water in a large bowl. Massage the salt into the leaves. Let sit for 20 minutes to wilt slightly.
  2. While the cabbage sits, whisk together gochugaru, fish sauce, rice vinegar, ginger, garlic, sugar, and soy sauce in a small mixing bowl until well combined.
  3. Rinse the salted cabbage thoroughly under cold water to remove excess salt. Drain well in a colander, pressing out excess liquid.
  4. Transfer the drained cabbage to the large bowl. Add the kimchi paste, carrot, and scallions.
  5. Using your hands (wear gloves if you prefer!), thoroughly mix the paste and vegetables with the cabbage, ensuring everything is well coated.
  6. Transfer the kimchi to an airtight container. Let it sit at room temperature for at least 20 minutes to allow the flavors to meld.
  7. Store the kimchi in the refrigerator for up to 1 week. The flavor will develop further over time.