Kimchi

• total time: 3 hours

Ingredients

3-4 lbs napa cabbage

1 cup sea salt/ kosher salt

1 cup room temp water

KIMCHI PASTE

3/4 cup gochugaru (korean pepper flakes)

3/4 cup hot water

3 ⅕ apple sauce packet (1 packet)*

6 TBSP fish sauce

3 TBSP sugar

8-10 cloves minced garlic

12 scallion, cut 1.5-2 inch wide

1 cup carrots, julienne

may substitute apple sauce with 3/4 cup apple juice

Directions

Cut Napa cabbage into quarters. Cut the core off Napa cabbage an then cut 1.5-2 inch wide.

Sprinkle 1 cup of sea salt and 1 cup water over your Napa cabbage. Combine well. Allow this to sit while you prep the rest of your ingredients and allow this to sit for 30 mins. (Note: I sprinkled 1/2 cup of sea salt and water at a time)

After 30 minutes, your Napa cabbage with decrease in size. Rinse and wash throughly under cold water 2-3x. On the last round, make sure you squeeze out any extra liquid

Make your KIMCHI PASTE. Mix all of your ingredients listed under KIMCHI PASTE. Measurements can be adjusted according to preference

Now combine your Napa cabbage with your kimchi paste. Mix well. Store in an air tight container at room temp for a couple of hours and then move into the fridge.

Note: I love eating my kimchi as soon as I finish make it but it’s all preference on how fermented/ sour you like it. Kimchi is good for 3-6 months.