Ingredients
⅓ cup hot pepper flakes,
1 tbs sugar,
¼ cup fish sauce,
¼ cup minced garlic,
3-4 stalks of chopped green onion (⅓ cup worth),
¼ cup’s worth of julienned carrot
Directions
1
Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.
2
Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
3
Set aside for 10 minutes.
4
Make kimchi paste by mixing these ingredients in a bowl:
5
Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
6
Mix the kimchi paste into the cabbage thoroughly.
7
Put the kimchi into a container, jar, or plastic bag.
8
Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air.
9
You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice or kimchi stew, and it will be delicious.