Kimchi [0000023]

Ingredients:

1 medium Napa cabbage
1/4 cup sea salt
1 tablespoon grated ginger
3 cloves garlic, minced
2 tablespoons gluten-free fish sauce
1 tablespoon gluten-free soy sauce
1 tablespoon sugar
1 to 2 tablespoons Korean red pepper flakes (Gochugaru), adjust to taste
3 to 4 green onions, sliced

Instructions:

Cut the Napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces.
Sprinkle sea salt between the cabbage leaves, making sure to get salt into the inner layers. Let it sit for 1-2 hours, turning occasionally.
Rinse the cabbage thoroughly to remove excess salt, then drain well.
In a bowl, mix grated ginger, minced garlic, gluten-free fish sauce, gluten-free soy sauce, sugar, and Korean red pepper flakes to create a paste.
Gently squeeze any remaining water from the cabbage and mix it with the paste, ensuring each piece is well-coated.
Add sliced green onions to the mixture and toss to combine.
Pack the kimchi into a clean, airtight jar, pressing it down to eliminate air pockets.
Leave the jar at room temperature for 1-2 days, allowing the kimchi to ferment. Afterward, store it in the refrigerator.
Serve the gluten-free Kimchi as a flavorful side dish or use it in various dishes such as kimchi fried rice or kimchi stew.

Enjoy the tangy, spicy flavors of homemade gluten-free Kimchi!