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Wash Napa cabbage
Cut the cabbage in quarters
Cut each quarter crosswise into 2-inch-wide strips
Place the cabbage and salt in a large bowl
Massage the salt into the cabbage until it starts to soften a bit
Add water to cover the cabbage
Let it stay in water for an hour
To make the paste combine 20 Grams Ginger, 1Teaspoon Sugar, 3Tablespoons Seafood flavor or water, 1-5Tablespoons Korean red pepper flakes, 50 Grams Dries shrimps in a blender ( Vitamix)
Mix Daikon radish with napa cabbage
Korean kimchi ( kimchee) pepper also known as kochukaru (gochugaru)
Use gloves to gently combine cabbage, paste and daikon together
Korean pepper is what gives your kimchi the flavor. You can buy it on Amazon
Use sea salt
Kochukaru (korean kimchi pepper). Add 1-5 tablespoons to the paste depending how spicy you want your kimchi ( kimchee)
Transfer into jar and let it ferment at room temperature in dark place for 1-3 days and let it ferment
When ready refrigerate
Tastes better after 7 days
Final results tasty fermented napa cabbage kimchi
Enjoy
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