Napa Kimchi (jar batch)

Method

1. Quarter and salt the cabbage; let it wilt for 2 hours, then rinse and drain.
2. Blend the chili flakes, garlic, ginger, fish sauce, and sugar into a paste.
3. Wearing gloves, coat every leaf with the paste.
4. Pack into jars, leaving headroom, and ferment at room temperature 1–2 days before refrigerating.