Korean kimchi is a traditional fermented dish made with vegetables, most commonly Napa cabbage, and seasoned with a variety of spices. Here's a step-by-step guide on how to make it:

Ingredients:

Napa Cabbage: 1 large head

Kosher Salt: 1/2 cup

Water: For soaking cabbage

Radish (daikon): 1 medium-sized, julienned

Carrots: 2 medium-sized, julienned

Green onions: 6-8 stalks, cut into 1-inch pieces

Garlic: 5-6 cloves, minced

Ginger: 1 tablespoon, minced

Korean Red Pepper Flakes (Gochugaru): 1/2 to 1 cup (adjust based on your spice preference)

Fish Sauce or Salted Shrimp Paste: 1/4 cup (optional, for added umami flavor)

Sugar: 1-2 tablespoons (optional, to balance flavors)

Rice Flour: 1 tablespoon (optional, for thickening the paste)

Water: 1 cup

Instructions:

Prepare the Cabbage:

Cut the cabbage lengthwise in half, then cut each half into quarters.

Rinse the cabbage quarters under cold water, ensuring each leaf is cleaned.

Dissolve 1/2 cup of kosher salt in a large bowl of water.

Submerge the cabbage quarters in the salt water, making sure they are completely covered. Let them soak for at least 2 hours, flipping them halfway through.

Prepare the Paste:

In a bowl, mix the minced garlic, minced ginger, Korean red pepper flakes, fish sauce or salted shrimp paste, sugar (if using), and rice flour (if using).

Gradually add 1 cup of water to the mixture, stirring until everything is well combined. Adjust seasoning according to taste.

Prepare the Vegetables:

Julienne the radish and carrots, and cut the green onions into 1-inch pieces.

After soaking, rinse the cabbage quarters under cold water to remove excess salt. Drain them well and squeeze out excess water.

Combine Vegetables and Paste:

In a large mixing bowl, combine the cabbage, radish, carrots, and green onions.

Using gloves (to protect your hands from the spicy pepper), massage the paste mixture into the vegetables until they are evenly coated.

Fermentation:

Pack the seasoned vegetables tightly into clean, sterilized glass jars or airtight containers, pressing down firmly to remove any air bubbles.

Leave some space at the top of the jars as the kimchi will expand during fermentation.

Seal the jars tightly and let them ferment at room temperature for 1-5 days, depending on your desired level of fermentation and the ambient temperature. Warmer temperatures will speed up fermentation.

Check the kimchi daily. Once it reaches your desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process.

Serve and Enjoy:

Kimchi can be enjoyed as a side dish, in soups, stir-fries, or even in sandwiches. The longer it ferments, the more tangy and complex its flavor becomes.

Notes:

Remember to use clean utensils and containers to prevent contamination during the fermentation process.

Adjust the amount of Korean red pepper flakes according to your spice preference.

Traditional Korean kimchi often uses salted seafood like fish sauce or salted shrimp paste for added depth of flavor, but these ingredients can be omitted for a vegetarian version.

Feel free to customize your kimchi by adding other vegetables like Korean radishes, cucumber, or mustard greens.