|White cabbage||1 kg|
|Sea salt||¼ cup|
|Garlic (minced)||5 cloves|
|Daikon radish (trimmed into matchsticks)||2 units|
|Scallions (cut into 1-inch sections)||1 bundle|
|Ginger (grated)||1 tbsp|
|Red pepper (crushed)||4 tbsp|
|White sugar||1 tsp|
|Nori (torn into small pieces)||1 sheet|
- STEPRinse and slice the cabbage into 2-inch widestrips. Place in a mixing bowl and add 1/4 cup of sea salt, gently massage into leaves. Pour filtered water into bowl until cabbage is just covered, for approximately 10 minutes. Place a weight on top of cabbage (eg. plate, bowl) and set aside for at least 3 hours or overnight.
- STEPPour cabbage onto a strainer and rinse under cool running water. Allow the cabbage to drain on its own for at least 20 minutes. Rinse the mixing bowl used for salting and set it aside for later steps.
- STEPCombine, sugar, red pepper and nori in a small bowl. Add 1 tbsp filtered water and stir contents until a thick paste forms. In a separate bowl, create a brine solution by combining 2 cups of water with 1 tbsp of salt - stir continuously and set aside.
- STEPAfter prepping the daikon, ginger, scallions and garlic, combine them with the cabbage in mixing bowl. Add paste and fold until the cabbage is evenly coated with paste - remember to put on gloves!
- STEPPack the kimchi into a mason jar, pressing down on it until brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal and place jar on a shelf out direct sunlight for 24 hours. After 24 hours, open jar to release gases, it should be stinky. Then reseal and store kimchi in fridge for up to 1 month.
You can add fish sauce instead of Nori, it adds a savory dimension to the kimchi - known as umami.