Napa Cabbage Kim Chee

Cut the napa cabbage lengthwise into quarters, then chop crosswise into 2-inch pieces. Place the cabbage in a large bowl and toss generously with pickling salt, ensuring all pieces are evenly coated.

Allow the salted cabbage to rest, tossing occasionally, until it has wilted significantly and released a substantial amount of liquid. Drain and rinse the cabbage thoroughly under cold water, then squeeze out as much moisture as possible.

Peel and finely grate or mince the fresh ginger and garlic cloves. Combine the ginger, garlic, and sugar in a small bowl to form a seasoning paste.

In a large mixing bowl, combine the drained cabbage with the seasoning paste. Using clean hands or gloves, thoroughly massage and toss the mixture until every piece of cabbage is evenly coated.

Pack the seasoned cabbage tightly into clean glass jars, pressing down firmly to eliminate air pockets and encourage brine to rise above the cabbage. Leave about 1 inch of headspace at the top of each jar.

Seal the jars loosely and leave them at room temperature to begin fermentation, pressing the cabbage down once or twice daily to keep it submerged under its brine. Taste the kimchi starting at 24 hours to monitor the tang level.

Once the kimchi has reached your desired level of sourness, seal the jars tightly and transfer them to the refrigerator to slow fermentation and preserve the flavor. The kimchi is ready to serve immediately but will continue to develop complexity over several weeks.