Ingredients
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1 napa cabbage
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1 tbsp salt (and 1/4 cup salt for marinating)
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5 cloves garlic
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1 inch fresh ginger
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1/4 cup apple cider vinegar
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3 tbsp fish sauce
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2 tbsp sugar
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2 tbsp Sriracha
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2 tbsp sesame seeds
Steps
1
Slice the cabbage lengthwise into 8 pieces and slice off the rough stems. Place in a large bowl. Bring 5 cups water to a boil and add the ¼ cup salt. Allow 1 min. to cook until the salt has dissolved. Pour over the cabbage and let sit for 30 min. Drain the cabbage and rinse under cold running water. Drain well.
2
Put the garlic, ginger, vinegar, fish sauce and remaining salt in the bowl of a small food processor (or blender) and pulse until smooth. Add the sugar, paprika, Sriracha, and sesame seeds and mix into a thick marinade.
3
Cover the cabbage with the marinade, making sure every strip is covered.
4
Spoon the kimchi into a sealable jar and let marinate at least 3 hours in the refrigerator.
