To make kimchi, you will need the following ingredients: Napa cabbage, Korean radish, green onions, garlic, ginger, Korean red pepper flakes (gochugaru), fish sauce, salt, and sugar. Here's a basic outline of the steps involved in making kimchi:
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Cut the Napa cabbage into quarters lengthwise and soak them in a brine of water and salt.
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Mix a paste of garlic, ginger, Korean red pepper flakes, fish sauce, and sugar to create the kimchi seasoning.
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Rinse the cabbage and radish after they have soaked, then coat them with the seasoning paste.
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Layer the seasoned cabbage and radish in an airtight container, packing them tightly to remove air bubbles.
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Leave the container at room temperature for a day or two to allow the fermentation process to begin.
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Once the kimchi has reached your desired level of fermentation, store it in the refrigerator to slow down the fermentation process.
Note: This is a basic outline, and there are many variations of kimchi recipes depending on personal preferences and regional differences. Feel free to adjust the ingredients and seasonings to suit your taste.