Kimchi! Nan's Version

Recipe slip given to me by Nan at Northside TowneCenter.

• Ready In: 8 hrs 5 mins
• Serves: 4

Ingredients

• 1  large napa cabbage, chunked
• 1⁄2 cup salt
• 1  tablespoon fish sauce
• 1  bunch green onion
• 2  garlic cloves
• 2  tablespoons sugar
• 2  tablespoons red pepper flakes

Directions

1. Sprinkle cabbage with salt. Place in sealed plastic bag, making sure salt is evenly distributed.
2. Leave at room temperature for 6-8 hours.
3. Rinse and drain cabbage, squeezing out excess water.
4. Mix remaining ingredients with cabbage, store in a sealed container at room temperature for 1 week.
5. May be stored at room temperature for 2 weeks. And/or stored in refrigerator for 1 month.