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STEPS
INGREDIENTS
Wash Napa cabbage

Wash Napa cabbage

Cut the cabbage in quarters

Cut the cabbage in quarters

Cut each quarter crosswise into 2-inch-wide strips

Cut each quarter crosswise into 2-inch-wide strips

Place the cabbage and salt in a large bowl

Place the cabbage and salt in a large bowl

Massage the salt into the cabbage until it starts to soften a bit

Massage the salt into the cabbage until it starts to soften a bit

Add water to cover the cabbage

Add water to cover the cabbage

Let it stay in water for an hour

Let it stay in water for an hour

To make the paste combine 20 \tGrams Ginger,   1Teaspoon Sugar,   3Tablespoons Seafood flavor or water, 1-5Tablespoons Korean red pepper flakes,  50\tGrams Dries shrimps  in a blender ( Vitamix)

To make the paste combine 20 Grams Ginger, 1Teaspoon Sugar, 3Tablespoons Seafood flavor or water, 1-5Tablespoons Korean red pepper flakes, 50 Grams Dries shrimps in a blender ( Vitamix)

Mix Daikon radish with napa cabbage

Mix Daikon radish with napa cabbage

Korean kimchi ( kimchee) pepper also known as  kochukaru (gochugaru)

Korean kimchi ( kimchee) pepper also known as kochukaru (gochugaru)

Use gloves to gently combine cabbage, paste and daikon together

Use gloves to gently combine cabbage, paste and daikon together

Korean pepper is what gives your kimchi the flavor. You can buy it on Amazon

Korean pepper is what gives your kimchi the flavor. You can buy it on Amazon

Use sea salt

Use sea salt

Kochukaru (korean kimchi pepper). Add 1-5 tablespoons to the paste depending how spicy you want your kimchi ( kimchee)

Kochukaru (korean kimchi pepper). Add 1-5 tablespoons to the paste depending how spicy you want your kimchi ( kimchee)

Transfer into jar and let it ferment at room temperature in dark place for 1-3 days and let it ferment

Transfer into jar and let it ferment at room temperature in dark place for 1-3 days and let it ferment

When ready refrigerate

When ready refrigerate

Tastes better after 7 days

Tastes better after 7 days

Final results tasty fermented napa cabbage kimchi

Final results tasty fermented napa cabbage kimchi

Enjoy

  • 1.0 Head Napa cabbage
  • 1/4c Sea salt
  • 1.0 Korean radish or daikon
  • 5.0 Gloves of garlic
  • 20.0g Ginger
  • 1.0tsp Sugar
  • 3.0Tbsp Seafood flavor or water
  • 3.0Tbsp Korean red pepper flakes (gochugaru)
  • 50.0g Dries shrimps