1 head of nappa cabbage (3lbs)
1 or 2 Carrots
3 or more scallions
2-3 cloves of garlic
1″ long piece of ginger
2 Tbsp Onion powder
1-2 Tbsp fish sauce
• Core and cut the cabbage, and carrots and add to a bowl. Add salt and water to make a brine (I used about 3 tbsp of salt and enough water to cover everything). Weigh the vegetables down so they stay under the brine and let sit for several hours or until soft and wilted. Drain, reserving some of the brine.
• Grate the ginger and chop up the garlic. Mix together with the Onion powder and the fish sauce. Add in the chopped scallions.
• Drain the vegetables and reserve some of the brine, mix the spice paste with the veggies until thoroughly mixed. Pack into a 1.5L jar or into a quart and a pint jar, pressing hard so the brine comes up over the vegetables and weigh down the veggies to keep them submerged. (Do this wearing gloves otherwise your hands will be quite spicy!)
•Ferment the kimchi in a corner or your kitchen out of direct sunlight. If you are using a jar that does not have a gasket or an airlock make sure you burp them as a lot of gas is produced. Place them on a plate or a towel to catch any drips that might stain your counter. Start tasting them at 3 days until they reach your desired level of sourness, then transfer to the fridge. I use Fido jars for all my fermenting and basically it is just close the lid and wait