Traditional Napa Cabbage Kimchi by Chefboylee

Ingredients

• 2 kg (4.4 lb) napa cabbage
• 150 g (1/2 cup) coarse sea salt
• 100 g (1 cup) gochugaru (korean chili flakes)
• 60 ml (1/4 cup) fish sauce
• 30 g (2 tbsp) minced garlic
• 15 g (1 tbsp) grated ginger
• 15 g (1 tbsp) sugar
• 100 g daikon radish, julienned
• 3 stalks green onions, chopped

Instructions

1. Cut cabbage into quarters, rub salt between leaves, and let sit for 2 hours until softened, turning occasionally.
2. Rinse cabbage thoroughly under cold water three times to remove excess salt and drain well for 30 minutes.
3. Mix gochugaru, fish sauce, garlic, ginger, sugar, radish, and green onions in a bowl to create the kimchi paste over medium heat until heated through, about 5 min.
4. Spread the paste evenly over every cabbage leaf, ensuring full coverage until ready to serve.
5. Pack the cabbage tightly into a clean glass jar, pressing down to remove air pockets until ready to serve.
6. Ferment at room temperature for 24 hours, then transfer to the refrigerator for at least 3-5 days before serving.