• 10 cups of water
• 2 Napa cabbages, washed and cut into 2-inch squares
• 1 cup coarse salt (or kosher or sea salt)
• 1 Tbsp finely chopped garlic
• 1 Tbsp chopped ginger
• ½ cup red pepper flakes (kochukaru)
• 2 Tbsp sugar
• 5 scallions, cut into 1/2 inch pieces
• fish sauce, optional*

In large nonreactive bowl or pot, mix salt into water.

Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.

Soak cabbage for 5-6 hours.

Remove cabbage and rinse in cold water, squeezing out excess liquid.

In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.

Add cabbage and coat with seasoning mixture.

Pack the seasoned cabbage into a large airtight jar with lid.

Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.

(Serves 12)

*There are countless ways to make kimchi, but traditional recipes usually include fish sauce, brined tiny shrimp or fresh oysters. Try 2-3 Tbsp of fish sauce or 2 Tbsp of chopped brined shrimp if you'd like to experiment.