Easy Kimchi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut your Napa cabbage into 1/4 and then into smaller pieces about 1.5 inches wide. I recommend cutting your cabbage at the base and then tearing the leafy ends apart— watch the video to see what I’m talking about. Wash under cold water.

Step 2

Layer your Napa cabbage into a bin in this order: - half of your Napa cabbage - 1/2 cup sea salt - The other half of your Napa cabbage - 1/2 cup sea salt - 1 cup room temp water

Step 3

Combine this well— your cabbage will start to draw out moisture and you will notice your cabbage began to decrease in size. Allow this to sit at room temp for 1 hour.

Step 4

After 1 hour, thoroughly rinse (2-3x) under cold water. Make sure to squeeze out any excess liquid during the last round

Step 5

Combine all of your ingredients under “KIMCHI PASTE” and pour this into Napa cabbage. Mix this well and taste test to see if you need to adjust anything.

Step 6

After mixing well, store your kimchi in an airtight container at room temp for 3-4 hours before refrigerating.