Kimchi
HARVEST & COLLECT
1 Napa Cabbage
¼ cup Sea Salt
5 cloves Garlic
Filtered Water
1 tsp fresh Ginger
1 tsp Sugar
3 tbsp Gochugaru
Radish
Scallions
Cut the cabbage into medium pieces. In a large bowl add cabbage, salt, and mix until the cabbage is softened. Cover cabbage with water, place something heavy on top, and let it sit for a couple hours. Rinse and drain cabbage.
In a bowl add garlic, ginger, sugar, and gochugaru.
Add mixture to cabbage along with (radish and scallions?) Mix together.
Add to a jar and let it ferment for 3 days. Refrigerate when ready and keep for up to 2 weeks.