How to make Kimchi

Here is a basic recipe for making traditional napa cabbage kimchi:

Ingredients

• 1 medium-sized Napa cabbage (about 2 pounds)
• 1/2 cup kosher salt
• 1/2 cup gochugaru (Korean red pepper flakes)
• 1 tablespoon fish sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon sugar
• 4-6 green onions, chopped
• 1/2 cup radish, cut into matchsticks (optional)

Instructions

1. Cut the Napa cabbage into quarters, then remove the core. Cut each quarter into bite-sized pieces (about 2 inches).
2. In a large bowl, add the cabbage and salt, and mix until the cabbage is coated evenly. Let it sit for about 2 hours, tossing it every 30 minutes.
3. After 2 hours, rinse the cabbage thoroughly with cold water, and drain well.
4. In another bowl, mix together the gochugaru, fish sauce, minced garlic, minced ginger, and sugar until well combined.
5. Add the green onions and radish to the mixture and mix well.
6. Add the drained cabbage to the mixture and mix until the cabbage is evenly coated.
7. Pack the kimchi tightly into a large glass jar or other airtight container, pressing down to remove any air pockets. Leave about 1 inch of space at the top.
8. Cover the jar with a lid, and let it sit at room temperature for 1-2 days, depending on how sour you like your kimchi.
9. Once the kimchi has fermented to your liking, transfer the jar to the refrigerator. This will slow down the fermentation process and help to preserve the kimchi.

Note: It is important to use clean utensils and a clean container when making kimchi to prevent contamination by harmful bacteria.