Kimchi - Korean Fermented Spicy Cabbage

Ingredients

• 1 head of cabbage
• 1/4 cup of salt
• 1/4 cup of sugar
• 1/4 cup of fish sauce
• 1/4 cup of Korean red pepper flakes
• 1/4 cup of garlic, minced
• 1/4 cup of ginger, minced
• 1/4 cup of onion, minced

Directions

1. Cut the cabbage into quarters, and remove the core. Cut each quarter into thin strips and place in a large bowl.
2. In a separate bowl, mix together the salt, sugar, fish sauce, pepper flakes, garlic, ginger, and onion. Pour this mixture over the cabbage and mix until the cabbage is evenly coated.
3. Place the cabbage in a large jar or container and press down firmly with a spoon. Make sure the cabbage is submerged in the brine.
4. Allow the mixture to ferment at room temperature for 3-5 days, making sure to check and stir the cabbage every day.
5. Once the kimchi is fermented, transfer to the refrigerator and enjoy!

Interesting Facts

• Kimchi is a traditional Korean dish, and is often served as a side dish or condiment.
• Kimchi is made with a combination of spices, vegetables, and fish sauce.
• Kimchi is traditionally fermented for 3-5 days at room temperature.
• Kimchi can be stored in the refrigerator for up to 2 months.