Kimchi (Korean Pickled Cabbage)

Ingredients

1 large Napa cabbage, chopped

1 cup chopped carrots

4 green onions, chopped

4 tbsp Korean red chili flakes (gochugaru)

3 tbsp garlic, minced

1 tbsp fresh ginger, grated

2 tbsp fish sauce

1 tbsp sugar

2 tbsp salt

Directions

1. Place chopped cabbage in a large bowl and sprinkle with salt.

2. Massage gently and let sit 1–2 hours until softened and water releases.

3. Rinse cabbage lightly and drain well.

4. Add carrots and green onions.

5. In a separate bowl, mix chili flakes, garlic, ginger, fish sauce, and sugar into a paste.

6. Toss cabbage mixture with the paste until evenly coated.

7. Pack tightly into a clean jar, pressing down to remove air pockets.

8. Leave at room temperature 1–2 days to ferment (optional for stronger flavor), then refrigerate.

Storage Information

Store refrigerated up to 1 month. Flavor deepens over time.

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