Servings: 1 about 2 quarts
Ingredients
- 1 large napa cabbage (about 4 pounds)
- 1/2 cup coarse sea salt
- 1/2 cup gochugaru
- 1/4 cup fish sauce
- 2 tablespoons salted shrimp (saeujeot) minced
- 2 tablespoons allulose
- 8 cloves garlic minced
- 1 tablespoon grated ginger
- 1/2 small onion grated
- 1 cup daikon julienned
- 4 scallions cut into 1-inch pieces
Instructions
- Cut the cabbage into 2-inch pieces. Toss with the salt in a large bowl and let sit for 1 1/2 to 2 hours, tossing every 30 minutes, until the thick parts bend without snapping.
- Rinse the cabbage three times in cold water and drain well for 20 minutes.
- Mix the gochugaru, fish sauce, salted shrimp, allulose, garlic, ginger and onion into a paste. Add the daikon and scallions.
- Wearing gloves, toss the cabbage with the paste until every piece is coated. Pack tightly into clean jars, pressing out air and leaving 2 inches at the top.
- Leave at room temperature for 1 to 2 days until it smells tangy and bubbles appear, then refrigerate. It continues to develop flavor for weeks.
Notes
Tip: Press down on the kimchi with a clean spoon each day while it ferments at room temperature, so the cabbage stays submerged in its juices.
Tried this recipe?Let us know how it was!