Bill's Kimchi

Ingredients

• 1 head of napa cabbage, cut into 2-inch pieces
• 1/4 cup of sea salt
• 1/2 cup of garlic, minced
• 1/2 cup of fresh ginger, grated
• 1/2 cup of gochugaru (Korean chili flakes)
• 1/4 cup of fish sauce
• 1/4 cup of sugar
• 1/4 cup of scallions, chopped
• 1/4 cup of carrots, grated

Directions

1. In a large bowl, combine the cabbage and salt. Massage the salt into the cabbage until the cabbage starts to soften and release liquid. Let the cabbage sit for 30 minutes.
2. In a small bowl, combine the garlic, ginger, gochugaru, fish sauce, sugar, scallions, and carrots. Mix until everything is combined.
3. Add the mixture to the cabbage and mix until everything is evenly distributed. Pack the kimchi into a glass jar and press down until the liquid covers the kimchi.
4. Cover the jar with a lid and let it sit at room temperature for 1-2 days, or until the kimchi is bubbly and has a slightly sour smell.
5. Refrigerate the kimchi and enjoy!

Interesting Facts

• Kimchi is a traditional Korean dish that has been eaten for centuries.
• Kimchi is rich in probiotics, which helps promote a healthy gut.
• Kimchi is often served alongside other dishes and can also be used as an ingredient in other recipes.
• Kimchi is high in vitamin C, vitamin B, and calcium.