How to Make Easy Kimchi

0 Prepare the brine by filling up a big bucket with water and 1/4 cup of salt. The brine should be salty to taste so adjust the salt accordingly.
4 Cut the napa cabbages in half then into quarters and slightly wet them so the salt adheres better.
3 Generously salt in between the layers of the cabbage heads and place them in the brine.
2 Let the cabbage brine for 8-16 hours before rinsing with water and draining. Make sure to squeeze all the excess water out.
1 For the sauce, combine sliced ginger, garlic, chopped onion, and chopped radish into a blender. Fill with water about half way and blend until smooth.
7 Transfer to a large bucket with chopped scallions. Add the sugar, fish sauce, gochugaru, salt, and anchovy stock. Adjust the seasoning to your taste.
6 Take a small handful of the sauce and rub it into each layer of cabbage. Make sure most of it is added to the cabbage head instead of the leaves.Transfer to a glass jar and repeat.
5 Transfer to a glass jar and repeat.
8 Let this ferment for 1-3 days and enjoy!