Kimchi

Time: 1 hour Servings: Yields 2 large containers

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Ingredients

• 1 large nappa cabbage

• 6-8 cups of water

• 1/2 cup salt

• Chopped bunch of green onion

• 6 cloves of minced garlic

• 3 1/2 tbsp fish sauce

• 2 tbsp sugar

• 2 tbsp red pepper flake

• 2 tbsp sesame seeds

Instructions

1. Cut nappa cabbage in half and then again until you get pieces 1-2 inches in size

2. Place cabbage in a large bowl and fill with your water. Sprinkle your salt in and give it a good mix.

3. Press the cabbage with something heavy (I used another large bowl with water) and place in fridge for 40 min, mixing halfway through.

4. Once cabbage is done being pressed, rinse with clean cold water and squeeze out any remaining water from the cabbage before placing in another separate large bowl.

5. Place all ingredients above in the bowl with the cabbage a give a good mix until all evenly coated. Taste and adjust ingredients to your liking.

6. Store in the fridge.

*Disclaimer - credits to this recipe goes to @samcity_