Korean Kimchi

Ingredients

• 1 wrinkled cabbage or 1 Napa cabbage
• 4 Tbs coarse salt
• 1/2 cup ground red pepper (Gochugaro)
• 6 garlic cloves, minced
• 1 onion, grated
• 2 scallions, chopped
• 1 julienned carrot
• 1 Tbs sugar

Preparation

1. Chop cabbage into extra rectangular pieces, about 1x1½ inch.
2. Place in a large container and add the coarse salt. Mix well and let stand for 2-3 hours.
3. Meanwhile, mix the onion, garlic, carrot, chives, sugar and ground chili in a separate bowl.
4. Once the cabbage is seasoned with salt, wash it in plenty of water, squeezing out as much liquid as possible through a strainer.
5. Mix the drained, wilted cabbage together with the spicy mixture USING A PLASTIC GLOVE to avoid skin irritation on the hand.
6. When well mixed, put in glass jars disinfected with boiling water and cover.
7. Let it rest for 2-3 days at room temperature to let it ferment. Go testing to obtain the desired fermentation, the more days, the more fermentation and therefore it becomes more acidic. Depending on the taste of each one, the desired days are left. Once it is at the desired point, put it in the refrigerator. It lasts up to a month with the desired flavor, but then it continues to ferment and the flavor changes.