Homemade Kimchi

subheading: What You’ll Need:

1 head (1.5 to 2 pounds) napa cabbage or green cabbage, cut into 2 by 1-inch pieces (reserve 2 to 3 large leaves, uncut). Note: You can also substitute bok choy in place of cabbage.

2 tablespoons kosher salt

2 to 3 large cloves garlic, minced

1 teaspoon fresh ginger, peeled and finely grated

1 teaspoon sugar (alternatively, use 1 apple or pear, thinly sliced)

3 tablespoons Korean chile pepper flakes or paste (gochugaru). Note: If you don’t live near a Korean market and can’t find this at your regular grocery store, substitute Aleppo pepper or 1 tablespoon of Sriracha, in a pinch. (Do not substitute red pepper flakes; they are much spicier than gochugaru.)

4 green onions, green parts only, cut into 2-inch pieces (optional)

1 medium yellow onion, thinly sliced (about ¼ cup) (optional)

Optional: a few large carrots, thinly sliced

For extra hotness: add 1 chili pepper (doesn’t need to be gochugaru)

subheading: Equipment:

A few quart-size, sterilized mason jars

1 large bowl

Knife + cutting board

1 wooden spoon

Food processor, blender, or mortar and pestle

Directions at greatist.com

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