Kimchi

Instructions

1. Cut the napa cabbage into quarters lengthwise and remove the core. Cut each quarter into 2-3 sections crosswise.
2. In a large bowl, dissolve 1 cup (230g) sea salt in 5 cups (1.2 liters) of water to make a brine. Submerge the cabbage pieces in the brine, ensuring they are well-coated. Let it sit for 2-3 hours, turning occasionally, until the leaves are wilted.
3. Rinse the cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well and set aside.
4. In another large bowl, combine the julienned radish, scallions, Korean red pepper flakes, fish sauce, salted shrimp, garlic, ginger, and sugar. Mix well to form a paste.
5. Carefully rub the spice paste mixture between each leaf of the cabbage sections, ensuring even coating. Wear gloves to prevent irritation from the chili flakes.
6. Pack the coated cabbage tightly into a clean, airtight container or jar, pressing down to remove air pockets. Leave a small space at the top for the kimchi to expand as it ferments.
7. Seal the container and leave it at room temperature for 1-2 days to start fermenting, depending on the temperature and desired sourness.
8. Once it starts fermenting, transfer the kimchi to the refrigerator to slow down the fermentation process. It can be eaten immediately, but tastes best after a week or more.
9. Serve as a side dish with rice, noodles, or your favorite Korean meal.