Kimchi

Ingredients

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

Steps

1. Cut cabbages in half lengthwise; trim ends. Rinse; cut into pieces about 2-inch squares. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Rub salt into cabbage using your hands. Squeeze out excess air, seal the bags, and leave at room temperature for 6 hours.
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. Place rinsed cabbage in a large container with a tight fitting lid; stir in green onions, white onion, sugar, fish sauce, garlic, and ginger. Sprinkle Korean chili powder over mixture; rub into cabbage leaves until evenly coated wearing plastic gloves to protect your hands.
4. Seal the container; set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving. Store in the refrigerator for up to 1 month (if it lasts that long!).