How To Prepare Kimchi
- Cut the cabbage into 2-inch-wide strips.
- Mix the cabbage with salt and massage the salt into the cabbage. Pour water over the cabbage and let it sit in the bowl with something heavy holding it down. Let this mixture sit for at least one hour.
- Rinse and drain the cabbage under cold water and place in a colander for about 20 minutes.
- While the cabbage is draining, mix the sugar, ginger, garlic, and fish sauce into a bowl to form a paste. Also mix in as much or as little Korean red pepper flakes as you would like.
- Drop the daikon, scallions, cabbage, and paste into a large bowl.
- Massage the vegetables with the paste and make sure the vegetables are coated.
- Grab a large mason jar and fill it with the mixture. Leave some space at the top and make sure you seal the lid tight.
- Let it ferment for 1-5 days. Then, press down on the vegetables to release any gases. Place the lid back on and put into the refrigerator.
- After a week or two in the fridge, it is ready to eat!
BONUS TIP: To mix it up a little and vary the flavors, nutrients and color, add other vegetables such as carrots, radishes, apples, beets, cauliflower and kale.