- Prep Time: 20-25 min. Brining time: 48 hours.
- Yields: 1 ½ quart
Ingredients
- Napa cabbage, head, sliced into 1-inch squares
- 2 tbsp sugar
- 2 tbsp kosher or sea salt
- 10 cloves of garlic, minced
- 10 scallions, minced
- 2 tbsp of grated ginger
- ¼-1/2 cup gochugaru (more chili powder yields hotter kimchi)
- ¼ soy sauce
- ¼ fish sauce (optional but it does mimic the fermented flavor of the more traditional recipe)
Preparation
- Toss the cabbage with the sugar and salt in a nonreactive container; rub seasonings in well. Refrigerate overnight.
- The next day mix together the remaining ingredients, adding water if the brine is too thick; it should have the consistency of a creamy-style salad dressing. Drain the cabbage and add it to your briny mixture.
- Pack into the jar(s) and refrigerate. It will be good in another 24 hours but even better as it absorbs flavors over time.
