Kimchi

Ingredients

• 2 heads napa cabbage
• 1.25 cups coarse sea salt
• 1 tablespoon fish sauce
• 5 greens onions , chopped
• 0.5 small white onion , minced
• 2 cloves garlic , pressed
• 2 tablespoons white sugar
• 1 teaspoon ground ginger
• 5 tablespoons gochugaru , Korean chili powder

Instructions

1. 1

   Cut cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal the bags and leave at room temperature for 6 hours.

2. 2

   Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid.

3. 3

   Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated.

4. 4

   Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).