Kimchi

1 napa cabbage1/2 cup salt
2 Tablespoons fish sauce
2 Tablespoons white vinegar
1 bunch green onions
4 cloves garlic
1 inch ginger
1.5 cups gochugaru (Korean red chili flakes)


1) Clean, rinse, and cut the napa cabbage in half, and slice into wide strips
2) Place a layer of cabbage into a large bowl and sprinkle salt onto each layer of cabbage, and repeat until all of the cabbage is salted
3) Let stand at room temperature for 2-3 hours
4) Rinse the salt thoroughly from the cabbage
5) In a small food processor chop the garlic and ginger together
6) Sprinkle about 3 tablespoons of salt in
7) Mix cabbage, green onions, garlic, ginger, gochugaru and fish sauce in the large bowl
8) Put the kimchi into a sealable container and let stand at room temperature over night
9) Place the container in the fridge for 1 more day
10) Kimchi should be good to eat and left in fridge for another week or so