Kimchi

Ingredients

• 690g napa cabbage (soaked)
• 32g green onion
• 69g radish
• 10g minced garlic
• 13g minced ginger
• 7g sugar
• 18g soy sauce
• <1g sesame oil
• 9g red pepper flakes
• 11g salt (for salting cabbage)
• 14g gochu-jang
• 14g chili sauce
• 31g boiled room temp water

Recipe

1. Wash cabbage, radish, and green onion.

2. Coarsely cut cabbage into 2” strips.

3. Sprinkle with salt (the 11g, not the 31g water).

4. Massage and crush cabbage.

5. Add cool water and use a plate to submerge cabbage strips.

6. Soak for 1 hour.

7. Add remaining ingredients (green onion, radish, garlic, ginger, sugar, soy sauce, sesame oil, red pepper flakes, gochu-jang, chili sauce, and 31g boiled room temp water).

8. Massage cabbage to desired consistency.

9. Sanitize jar and add mixture.

10. Keep solids below liquid level.

11. Leave out at room temperature for several days to ferment.