Ingredients:
1 small head of napa cabbage, chopped into bite-sized pieces
1/2 cup of Korean chili flakes (gochugaru)
1/4 cup of soy sauce or tamari
1/4 cup of rice vinegar
1 tablespoon of maple syrup or sugar
1 tablespoon of minced garlic
1 tablespoon of minced ginger
1/2 cup of shredded carrot
1/2 cup of sliced scallions
1 tablespoon of sea salt
Instructions:
In a large bowl, mix together the chili flakes, soy sauce or tamari, rice vinegar, maple syrup or sugar, garlic, and ginger to make a paste.
Add the chopped napa cabbage, shredded carrot, and sliced scallions to the paste, along with the sea salt. Mix everything together thoroughly.
Pack the mixture tightly into a large jar, pressing down firmly to remove any air pockets. Leave a couple of inches of space at the top of the jar.
Cover the jar with a lid and let it sit at room temperature for 24-48 hours, depending on how tangy you want your kimchi to be. You can taste it periodically to check the flavor.
Once the kimchi is fermented to your liking, transfer it to the fridge to slow down the fermentation process. It will keep in the fridge for several weeks.
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