How to Make Kimchi

1. 1

   Salt and Rest Cabbage

   2 hr

   Cut napa cabbage into quarters, generously salt, and let it rest for 1-2 hours until softened.

2. 2

   Rinse and Drain Cabbage

   15 min

   Thoroughly rinse the cabbage under cold water to remove excess salt, then squeeze out excess water.

3. 3

   Prepare Kimchi Paste

   20 min

   In a bowl, mix gochugaru, minced garlic, ginger, fish sauce, sugar, and other aromatics to form the paste.

4. 4

   Mix and Coat Cabbage

   30 min

   Wear gloves and massage the paste into each cabbage leaf until thoroughly coated.

5. 5

   Pack and Ferment Kimchi

   3 days

   Pack the kimchi tightly into an airtight jar, leaving headspace, and ferment at room temperature for 1-3 days.