For the cabbage:
- 16 Oz Napa cabbage (cut into 1 inch size)
- ½ cup of sea salt
- 1 cup of water
- optional: onions and carrots. No limit, you can add what you like!
Seasonings for kimchi:
- ½ medium sweet onion
- ½ tsp of sugar
- 1 bulb garlic, peeled
- 4 TBSP cup of water
- ½ cup red pepper powder
- 1 bundle of julienned green onions
Directions
- Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours.
- Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi.
- When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated.
- The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar.
- Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge.
- Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn’t say it lasts more than 6 months.
