Ingredients:
Napa cabbage (1 large)
Salt (1/4 cup)
Water (4 cups)
Carrot, julienned (1)
Green onions, chopped (4)
Garlic, minced (5 cloves)
Ginger, grated (1 tbsp)
Korean red pepper flakes (2 tbsp)
Fish sauce (2 tbsp)
Sugar (1 tbsp)
Instructions:
Chop cabbage and soak in salt water for 2 hours. Rinse and drain.
Mix cabbage with carrot, green onions, garlic, ginger, red pepper flakes, fish sauce, and sugar.
Pack tightly into a jar and let ferment at room temperature for 2-5 days.
Enjoy this tangy and spicy kimchi with any meal!