2fresh chile peppersyou decide on the heat level of your chiles
3-4clovesgarlic Grated
2teaspoonsginger paste
2teaspoonsgranulated sugar
1Tablespoonfish sauce
1Tablespoonsoy sauce
1 to 5TablespoonsKorean red pepper flakesgochugaru
Instructions
Cut the cabbage lengthwise and then cut out the two cores. Slice the two halves crosswise into strips.Place the chopped cabbage into a large bowl and sprinkle with salt. Using your hands, rub the salt into the cabbage thoroughly.Let the salted cabbage sit for 1 1/2 hours, turning the cabbage with tongs every 1/2 hour to thoroughly coat and soften.Rinse the cabbage well after the 1 1/2 hours and drain in a colander for about 15 minutes.
1 Small head napa cabbage, 1 Cup kosher salt
Place the rinsed and drained cabbage in a large bowl and add the remaining ingredients. Mix everything together thoroughly
1/2 medium onion, 2 medium green tomatoes, 2 fresh chile peppers, 3-4 cloves garlic, 2 teaspoons ginger paste, 2 teaspoons granulated sugar, 1 Tablespoon fish sauce, 1 Tablespoon soy sauce, 1 to 5 Tablespoons Korean red pepper flakes
Pack the kimchi 1/2 way up a 1-quart jar. Using the pickle packer (or large wooden spoon), press down firmly until the brine (the liquid that comes out) rises to cover the vegetables (you may need to add some brine from the bowl).Repeat this process leaving at least 1 inch of space at the top. Place the weight over the kimchi in the jar so that the brine will remain covering the vegetables. Place the jar in a bowl or plate under the jar to catch any overflow, and set aside to ferment in a cool dark place for 3-5 days.
Check the kimchi once a day, making sure the vegetables are submerged under the brine.You can taste it as you go, and when it is the taste you prefer, transfer to the refrigerator. It is safe to eat right away, but if you let it sit in the refrigerator for another week or two the taste will develop in its complexity.
Video
Notes
** See above post for ideas on substitutions for either vegetables or spices