You can buy kimchi, but when it’s fresh with a firm bite to it, there is nothing better. This dish does have copious amounts of garlic, so don’t be surprised to find vacant seats near you or people standing at a distance after you’ve eaten it.
Halve and core the cabbage, then cut into long strips. Cut these into 4 cm (½ inch) pieces. Put the pieces in a large bowl and massage the salt into the cabbage. Stand for 2 hours or cover and refrigerate overnight if time permits. Rinse and drain the cabbage.
Combine the garlic, ginger, sugar, fish sauce, soy sauce, gochugaru and
Pack into a large sterilised jar with a fitted lid or a sealable container. Refrigerate for at least 24 hours. After 1 day you can eat it, but the flavours will be a little stronger each day. Open the lid once a day to make sure everything is submerged in the liquid.
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