Easy Kimchi

Place cabbage, green onions, carrots, ginger, and garlic in a large bowl.

In a small bowl, whisk salt, sugar, gochugaru, and water. Pour over the cabbage and other vegetables in the bowl.

Place a plate on top of the cabbage and place a stack of heavy bowls on top of that. Set aside and wait for the cabbage to release its juices. This can take several hours. You can leave it for up to 24 hours.

Once the juices have covered the cabbage/plate in the bowl, cram the vegetables into a very clean, wide mouth jar until about 3/4 full. Make sure to press down really hard on the vegetables so they’re packed in tightly. Pour the brine from the bowl on top to cover. Place a glass fermenting weight (or small jar or glass bowl) in the jar to keep the vegetables submerged. Skim off any vegetables that float to the top.

Screw a plastic lid on top of the jar, then unscrew it half a turn. Place the jar in a dish. Leave on the counter out of direct sunlight for 3–5 days, or until it’s as sour as you like it. Screw the lid on tight and store in the refrigerator.

Make sure to unscrew the jar over a sink when you open it for the first time since it might overflow from the fermentation.

Note: If you can’t find gochugaru (Korean red pepper flakes) or you just don’t like things spicy, you can substitute paprika.