Kimchi

Recipe View Prepare the Cabbage (6 hours): Cut the Napa cabbage lengthwise into quarters, then into 2-inch pieces. Place in large resealable bags. Sprinkle sea salt evenly over the cabbage, rubbing it in with your hands. Seal the bags, removing excess air, and let sit at room temperature for 6 hours, turning occasionally.

Recipe View Rinse and Drain (15 minutes): After 6 hours, thoroughly rinse the cabbage under cold water 2-3 times to remove excess salt. Drain well, squeezing out any excess liquid to ensure a crisp kimchi.

Recipe View Combine and Mix (20 minutes): In a large container with a tight-fitting lid, combine the rinsed cabbage, fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle the Korean chile powder over the mixture. Wearing plastic gloves, massage the chile powder into the cabbage until evenly coated, creating a vibrant red hue.

Recipe View Ferment (4 days): Seal the container tightly and store in a cool, dry place, away from direct sunlight, for 4 days to ferment. This allows the flavors to meld and the fermentation process to begin.

Recipe View Refrigerate and Enjoy (1+ month): After 4 days, refrigerate the kimchi to slow down the fermentation process. It's ready to eat immediately but will continue to develop flavor over time. Store in the refrigerator for up to 1 month, if it lasts that long!