Kimchi

Kimchi is a traditional Korean side dish made from fermented vegetables, most commonly cabbage.

Ingredients - Serves 8

Cut the cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces.
In a large bowl, dissolve the kosher salt in water. Add the cabbage and let it sit for 2 hours, tossing occasionally.
Rinse the cabbage under cold water and drain well.
In a separate bowl, combine the Korean red pepper flakes, minced garlic, grated ginger, fish sauce, and sugar. Mix well.
Add the green onions and carrots to the spice mixture and toss to combine.
Add the drained cabbage to the spice mixture and mix until well coated.
Transfer the kimchi to a clean jar or container, pressing it down firmly to remove any air bubbles.
Cover the jar loosely and let it ferment at room temperature for 1-2 days.
After fermentation, store the kimchi in the refrigerator. It can be consumed immediately or left to ferment for a few more days for a stronger flavor.