Korean Cabbage Kimchi

🧂 Ingredients

• ✓
  Repollo chino

  1 grande
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  Sal

  100g
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  Gochugaru

  100g
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  Ajo

  10 dientes
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  Jengibre

  5cm
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  Salsa de pescado

  3 cucharadas
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  Azucar

  1 cucharada
• ✓
  Daikon

  200g
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  Cebolletas

  5 unidades

📋 Instructions

1. 1

   Cut cabbage into 5cm pieces and salt generously. 2. Let sit 2 hours, turning every 30 minutes until tender. 3. Rinse cabbage three times with cold water and drain well. 4. Prepare paste: mix gochugaru, garlic, ginger, fish sauce and sugar. 5. Add grated daikon and chopped green onion to paste. 6. Mix cabbage with paste using gloves, ensuring even coating. 7. Pack in jars, ferment 1-2 days at room temperature.