Homemade Korean Kimchi (Napa Cabbage)

Chili flakes used to make Korean kimchi.

fish sauce

Take large Chinese cabbage leaves, wash them and cut them into pieces, then put them in a large bowl. Use a rice bowl to measure half a bowl of water, dissolve a large spoonful of salt in it, and pour it over the cabbage leaves, mixing well.

Use a bowl with a slightly larger base to hold some water, press it down on the cabbage, and cover it with a lid. Turn it a few times every half hour to let the cabbage soak evenly in the brine, and pickle for 3 hours.

After the cabbage has been pickled for 3 hours, pour out the brine, rinse 2-3 times with clean water, drain the water, and squeeze out some of the water.

Grate the carrot.

Add a large spoonful of chili flakes to the shredded carrots and mix well.

Half a stalk of leek (or chives), 1-2 green onions, sliced into thin strips.

A small amount of ginger, 2 cloves of garlic, half an apple or pear, grated into a puree using the finest side of a grater, mixed with 2 teaspoons of fish sauce and 1 teaspoon of sugar, then placed inside the cabbage.

Add the mixed spicy carrot shreds and mix well.

Add the chives and shredded green onions, and gently mix well.

Look, everything is mixed. Taste it and add some salt according to your own preference.

Put it into a sealed container, press it down tightly, and close the lid.

Leave it at room temperature for 1-1.5 days to let the pickles ferment. Then put it in the refrigerator, and it will be ready to eat in about 3 days.