Kimchi — FarmPal

Ingredients

• •2 lbs Napa cabbage
• •1/4 cup sea salt
• •1 tablespoon sugar
• •4 cloves garlic, minced
• •1 inch ginger, grated
• •3 tablespoons Korean red pepper flakes (gochugaru)
• •4 scallions, cut into 1-inch pieces
• •1 small carrot, julienned
• •2 tablespoons fish sauce (or soy sauce for vegan)

Instructions

1. 1Cut cabbage lengthwise into quarters, then crosswise into 2-inch pieces
2. 2Toss with salt, let sit 2 hours, turning occasionally
3. 3Rinse 3 times and drain very well
4. 4Mix garlic, ginger, sugar, fish sauce, and pepper flakes into paste
5. 5Combine cabbage, scallions, carrot, and paste
6. 6Massage thoroughly with gloved hands
7. 7Pack tightly into jar, pressing down firmly
8. 8Leave 1-2 inches headspace (it will bubble)
9. 9Weigh down to keep submerged
10. 10Ferment 1-5 days at room temperature, burping daily
11. 11Taste daily when tangy enough, refrigerate
12. 12Best after 1-2 weeks in fridge