A shortcut recipe for making delicious kimchi using napa cabbage, Korean pepper flakes, and other ingredients. This process involves preparing the cabbage with salt, making a paste, and then combining everything.
1: Cut your napa cabbage into quarters and remove the core. Cut the napa cabbage into about 1-1.5 inches wide pieces. Wash under cold water.
2: Sprinkle 1/2 cup sea salt all over the cabbage, mix, and sprinkle another 1/2 cup sea salt and 1 cup of water over the cabbage. Mix again and let sit for 30 minutes.
3: Thoroughly rinse the cabbage 2-3 times under cold water, squeezing out any excess liquid on the last rinse.
4: While the cabbage is drawing out moisture, mix together all the ingredients listed under KIMCHI PASTE.
5: Combine the napa cabbage with the KIMCHI PASTE and mix well. Store in an airtight container at room temperature for a couple of hours and then move to the fridge. 'Burp' your kimchi as needed.
