Ingredients 1 large napa cabbage (about 2–3 pounds) 1/4 cup non‑iodized salt (sea or kosher) Water (enough to dissolve salt and cover cabbage) 1/4–1/2 cup Korean red pepper flakes (gochugaru), to taste 6–8 garlic cloves, minced 1–2 inches fresh ginger, minced 1–2 teaspoons sugar (optional, helps fermentation) 2–3 green onions, sliced 1 small carrot orContinue reading “Salt, Spice, and Survival: The Origin Story of a Korean Staple”
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It's Nicky Lynn 