2 tbsp Korean red chili flakes(gochugaru) (or) 1 ¼ tsp chili powder
1 radish, julienned (optional)
2 spring onions, chopped into 2” batons
3 garlic cloves, minced
½ tsp grated ginger
½ tsp sugar
½ tsp fish sauce (optional)
4 tbsp coarse salt
Equipment : Sterilized glass jar
Method
Rinse the cabbage thoroughly under running water. Remove the core and chop into approx 2” X 2” pieces. Add it to a bowl along with spring onions and radish (if using), and toss with salt and 1 cup water. Press the cabbage down tightly with another plate/bowl and set it aside for 2 hours. After 2 hours, wash thoroughly several times and drain in a colander.
In a bowl, mix together garlic, ginger, sugar, chili flakes, ½ cup water and fish sauce. Toss in the cabbage in batches until it’s evenly coated. Fill into the glass jar and leave it in a dry place for 3 - 4 days; press the kimchi down with a spoon everyday making sure it's all submerged in the brine. Taste after 4 days and if you think it's attained the right flavour, refrigerate.
Recipe by The Blurry Lime at https://www.theblurrylime.com/appetizers/easy-homemade-kimchi/