You will need a sterilized sealable glass container that will hold approximately 8 cups. This recipe can be easily doubled if you have a large enough glass jar that holds 16 cups or use two 32 ounce jars.
Wash and rinse all of your utensils and cutting board well to be sure they are sterile too so that no funkiness happens to your fermentation.
INGREDIENTS
4 cups packed napa cabbage, sliced about ¼” thick or chopped into 2” squares ½ cup coarse sea salt, ground fine -- you can grind it in a mortar and pestle or crush under rolling pin on a clean cutting board. No chunks! 3 tablespoons scallions, chopped 1 tablespoon honey 1 tablespoon tamari 1 tablespoon sesame seeds (optional) 1 teaspoons paprika ½ teaspoon dried chili flakes 1 teaspoon grated ginger root 2 cloves garlic, finely chopped
In a very clean bowl, toss the cabbage and the salt very well. Massage it with your hands to really get the cabbage saturated with salt. Cover and leave at room temperature for 2 to 4 hours until the cabbage has softened.
Drain cabbage in a colander and rinse very well under cold running water. Drain well and using your hands, squeeze the cabbage to remove as much liquid as possible.
Place the cabbage in a clean bowl (yes, another one!) and add the remaining ingredients. Toss together until everything is well-combined.
Pack the mixture into your very clean jar, really packing it down as tightly as possible with your hands to remove as much air as you can and to let the natural brine rise to the top.
Cover the surface of the packed mixture with a piece of plastic wrap by placing it directly on the cabbage mixture, pressing it down so no air comes in contact with the kimchi. Secure the lid on the jar tightly.
Let the kimchi ferment for 4 - 5 days in a cool, dry place that is out of direct sunlight. Let it bubble and squeak! Remove the plastic wrap and try some after 5 days. It should have a lovely sour taste.
Store in the tightly covered jar in the refrigerator for up to 3 weeks.