There is nothing as tasty as homemade kimchi. You really can't go wrong with this easy to make spicy pickled cabbage (the national dish of Korea). A special thanks to Joyce who kindly shared her recipe with me!
Prep time: 2 hours
2 Napa cabbages
half cup Korean Gochugaru pepper (course ground is my favorite)
1 teaspoon Salted shrimp
half cup chopped ginger
half cup chopped garlic cloves
5 green onions sliced, and chopped every 4 inches
1 cup fish sauce
Quarter cabbage (it's best to cut the base in half, and pull apart, then do the same when you quarter it)
Mix all the ingredients in a large bowl.
Generously layer the mixture between each cabbage leaf.
Roll the cabbage and place in air tight container.
Let the cabbage sit for 3 days in room temperature
Open lid to release gas and refrigerate.