Fermented Kimchi

Ingredients

• 1 Napa Cabbage
• 1/2 cup Korean red pepper powder
• 3 cloves garlic, minced
• 2 tbsp ginger, grated
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1/4 cup salt
• 4 green onions, chopped

Instructions

1. Cut the cabbage in half lengthwise and remove the core. Cut into bite-sized pieces.
2. Combine cabbage and salt in a large bowl, massage the salt into the cabbage, and let sit for 1 hour.
3. Rinse the cabbage to remove excess salt and drain well.
4. In a separate bowl, combine garlic, ginger, fish sauce, sugar, and Korean red pepper powder to make the kimchi paste.
5. Add the green onions to the paste and mix well.
6. Gently coat the cabbage with the kimchi paste.
7. Transfer the mixture into a clean jar, pressing down to remove air bubbles.
8. Let the kimchi ferment at room temperature for 1-5 days depending on your desired level of fermentation.
9. Once fermented, store in the refrigerator and enjoy!