Ingredients:

  • 1 medium Napa cabbage (about 2 pounds or 900g)
  • 1/4 cup sea salt (75g)
  • 4 cups water (950ml)
  • 2 medium carrots, julienned
  • 5 green onions, chopped
  • 1 small daikon radish, julienned (optional)
  • 1/2 cup Korean gochugaru (red chili flakes) (50g)
  • 1/4 cup soy sauce or tamari (60ml)
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, minced
  • 1 teaspoon maple syrup or agave nectar
  • 1 tablespoon rice vinegar (15ml)
  • 1/2 cup water (120ml)

Instructions:

  1. Cut the Napa cabbage lengthwise into quarters and remove the core. Chop into bite-sized pieces and place in a large mixing bowl. Dissolve the sea salt in water and pour over the cabbage. Let it sit for 1-2 hours, tossing occasionally.
  2. In a smaller bowl, combine gochugaru, soy sauce, grated ginger, minced garlic, maple syrup, rice vinegar, and water. Mix well using a whisk or fork until a smooth paste forms.
  3. Drain the cabbage, rinsing it under cold water to remove excess salt. Squeeze out excess water and return to the mixing bowl. Add julienned carrots, chopped green onions, (and daikon if using). Add the spice paste and use your hands (wear gloves for protection) to mix everything thoroughly.
  4. Transfer the kimchi mixture into a clean glass jar. Press down firmly to eliminate air bubbles, leaving about an inch of headspace.
  5. Cover the jar with a clean cloth or the jar lid (not airtight) to allow gases to escape. Leave at room temperature for 24-48 hours to ferment.
  6. After 24 hours, taste the kimchi. If it's to your liking, transfer it to the fridge, where it will continue to ferment slowly.