Kimchi

From Kayla Mountain

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Step 1

Halve, then quarter cabbage lengthwise, cut off core and cut to desired size.

Step 2

Place in large bowl and add salt, massage until slightly softened. Cover with water and let stand for 2 hours.

Step 3

Mix garlic, ginger, sugar, miso paste, oyster sauce, and gochugang. Add water until it reaches consistency of pancake batter.

Step 4

When done brining, dry cabbage and bowl, and add chili mixture. Wearing gloves, massage together.

Step 5

Stuff into jar and seal tightly, leave out for 3 days, opening and stirring daily. Store in fridge for up to 6 months.