Simple homemade kimchi

Name: Simple homemade kimchi
Cuisine: British
Ingredients: 1 napa cabbage (about 2 pounds); 1/4 cup sea salt; Water; 6 cloves grated garlic; About 2 tsp of grated garlic; 1 tsp sugar; 2 tbsp fish sauce; 3 tbsp Korean Red pepper flakes (gochugaru) see pic below; 5-6 stalks cut up scallion; 8 oz daikon or carrots grated

Tempt My Palette @cook_21181253

Currently Hong Kong 🇭🇰

I love making pan-fried chicken drumlettes with kimchi or adding kimchi to Korean style pancake for that rich flavor. This is a very simple version that is easy to make which I enjoyed tremendously

Tempt My Palette @cook_21181253

Currently Hong Kong 🇭🇰

I love making pan-fried chicken drumlettes with kimchi or adding kimchi to Korean style pancake for that rich flavor. This is a very simple version that is easy to make which I enjoyed tremendously

Saved

Ingredients

1napa cabbage (about 2 pounds)
1/4 cupsea salt
Water
6 clovesgrated garlic
About 2 tsp of grated garlic
1 tspsugar
2 tbspfish sauce
3 tbspKorean Red pepper flakes (gochugaru) see pic below
5-6 stalkscut up scallion
8 ozdaikon or carrots grated

Saved

Steps

1

Cut up the cabbage into strips (I like it cut to smaller pieces) so when I enjoy the kimchi, I don't have to make them smaller
2

Add salt to the cut cabbage and massage the salt over the cabbage for about 5 minutes. Then add water to cover the cabbage and let it sit for about an hour
3

Get rid of the salt water and drain the caggabe with cold water about 3x in a colander. Use filtered water as the cabbage will be fermented without cooking.
4

Get rid of excess water and in a large bowl, mix the cabbage with all the ingredients mentioned on the ingredient list above.
5

If you notice too much water, remove it and add in the scallions and daikon or carrots
6

Mix everything thoroughly and the kimchi can be stored in jars or containers. Let the newly fermented kimchi sit for about 5 days before eating.