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
- 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.
- In a small bowl, combine the garlic, ginger, gochugaru, fish sauce, sugar, scallions, and carrots. Mix until everything is combined.
- 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.
- 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.
- 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.
