Making kimchi, a traditional Korean fermented vegetable dish

can be an enjoyable and rewarding experience for foreigners. Here's a simple recipe to help you make kimchi easily:

Ingredients:

• 1 medium-sized Napa cabbage 
• 1 cup of Korean coarse sea salt 
• 4 cups of water
• 1 tablespoon of grated ginger
• 3 cloves of garlic, minced
• 2 tablespoons of Korean red pepper flakes (gochugaru) 
• 2 tablespoons of fish sauce (optional for a non-vegetarian version) 
• 2 teaspoons of sugar
• 4 to 5 green onions, chopped
• 1 medium-sized carrot

 Instructions:

1. Cut the Napa cabbage into quarters lengthwise. Remove the core and chop the cabbage into bite-sized pieces.
2. Dissolve 1/4 cup of Korean coarse sea salt in 4 cups of water to create a brine solution. Soak the cabbage in the brine for about 2 to 3 hours.
3. Drain the cabbage and rinse it thoroughly to remove excess salt. Set it aside to drain in a colander for about 30 minutes.
4. In a large mixing bowl, combine the grated ginger, minced garlic, Korean red pepper flakes, fish sauce (if using), and sugar. Mix well to create a paste-like mixture.
5. Add the chopped green onions and julienned carrots to the paste mixture. Mix everything together until well combined.
6. Gently squeeze any remaining water from the cabbage and add it to the mixing bowl. Use gloves if desired to protect your hands from the spicy mixture.
7. Thoroughly coat the cabbage with the paste mixture by massaging it with your hands. Ensure each piece is evenly coated.
8. Transfer the kimchi into a clean glass jar, pressing it down firmly to remove any air bubbles. Leave some space at the top of the jar for fermentation.
9. Close the jar tightly and let it sit at room temperature for 1 to 2 days to start the fermentation process. Then, refrigerate it to slow down the fermentation. The kimchi will be ready to eat after a few days in the fridge.
10. Enjoy your homemade kimchi as a side dish, in kimchi fried rice, or in other Korean-inspired dishes!

Remember, fermentation times may vary depending on the temperature and personal preference. Taste your kimchi along the way to determine the level of fermentation you prefer.