Kimchi Recipe

• 1 tbsp Fresh Green Onions (finely chopped)
• 1 tbsp Fresh Garlic (finely chopped)
• 1 tbsp Fresh Ginger (finely chopped)
• 1 tsp Dried Red Chili Pepper Flakes
• 450 gm Napa Cabbage (chopped)
• 1-1/2 to 2 tsp Sugar
• 4 cups Cold Water
• 3 tbsp Sea Salt

• Wash cabbage leaves under running water.
• Sprinkle 2 tbsp of sea salt evenly on cabbage leaves.
• Place salted cabbage leaves in a large bowl. Add 4 cups of cold water, cover with plastic wrap, and place in refrigerator overnight.
• Next day, pour off water and thoroughly rinse cabbage leaves.
• Now place cabbage in a sealable container.
• Add green onions, finely chopped garlic and ginger to the cabbage leaves.
• Now add chilli flakes and sugar to the leaves and mix well.
• Finally put the container aside for 3-4 days in a cool place, or refrigerate it.
• Kimchi is ready to be served.