Napa Cabbage Kimchi

Ingredients:

• 5 pounds Napa Cabbage

• 1/2 cup Kosher Salt

• 2-3 cups Mashi Kimchi Paste, or desired amount

Steps:

1. Wash and trim any discolored outer leaves of the cabbage

2. Cut the cabbage into quarters lengthwise. Remove the cores and cut into 2-3 inch long pieces.

3. Fill a large bowl with cold water and add the cabbage.

4. Sprinkle the salt over the cabbage.

5. Let sit for 30 minutes, then stir the cabbage.

6. Repeat step 5 twice, for a total salting time of 1.5 hours.

7. Drain the water from the cabbage, and thoroughly rinse the cabbage with cold water. Rinse twice more, or until satisfied.

8. Drain the cabbage.

9. Set cabbage aside for about an hour to dry.

   • Tip: Spread the cabbage out on paper towels to speed up the drying process

10. Combine cabbage with kimchi paste and mix thoroughly.

    • Tip: Gloved hands work best for this step

11. Store kimchi in your container of choice, such as an air-tight container or glass fermenting jar.

Enjoy fresh, or store in fridge until desired fermentation is reached.