🧂 Ingredients

• 3 lbs napa cabbage
• 1 cup coarse sea salt
• 1/4 cup fish sauce
• 1 cup Korean red pepper powder (gochugaru)
• 1 bulb garlic
• 1 tsp fresh ginger, grated
• 1 scallion (green onion)
• 1/2 daikon radish
• 1 medium carrot

📖 Instructions

🧂 Prepare the Cabbage
Wash the napa cabbage thoroughly, making sure to get between each leaf—this helps ensure there's enough moisture for the salt to adhere.
In a large bowl, toss the cabbage with salt until evenly coated.
Let sit for 10 minutes; the cabbage will begin to soften and release water.

💧 Rinse and Drain
Rinse the salted cabbage thoroughly under cold water 2–3 times to remove any excess salt and debris.
Drain well and set aside.

🌶️ Make the Spice Paste
In a large mixing bowl, combine the fish sauce, gochugaru, minced garlic, and grated ginger.
Mix into a thick, even paste.

🥕 Add the Vegetables
Add the julienned daikon, carrot, and chopped scallion to the spice paste.
Mix thoroughly to coat.

🥬 Combine with Cabbage
Add the drained cabbage to the bowl with the spice mixture.
Wearing gloves, use your hands to massage the paste into the cabbage until fully coated.
For best results, gently spread the paste between each cabbage leaf.

🍽️ Serve or Ferment
This kimchi can be enjoyed fresh, but the flavor deepens with fermentation.

🏺 Pack and Ferment (Optional)
Pack the kimchi tightly into a clean glass jar or airtight container, pressing down to eliminate air pockets.
Leave about 1 inch of space at the top.
Seal and let ferment at room temperature for 1–2 days, depending on your preferred sourness and the room temperature.

❄️ Store
Once fermented to your liking, transfer to the refrigerator.
Kimchi will continue to develop flavor and can be enjoyed for weeks or even months.