Cabbage / kimchi recipe

  • Kimchi

    1 Napa Cabbage
    ¼ cup Sea Salt
    5 cloves Garlic
    Filtered Water
    1 tsp fresh Ginger
    1 tsp Sugar
    3 tbsp Gochugaru


    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.
    Continue reading