Spicy Cabbage Kimchi

This traditional Korean side dish is made with fermented cabbage and a spicy seasoning blend.

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, mix together the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar.
Add the green onions and carrots to the seasoning mixture and mix well.
Add the drained cabbage to the seasoning mixture and toss 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 24-48 hours.
After fermentation, store the kimchi in the refrigerator. It will continue to ferment and develop flavor over time.