Kimchi
Some recipes advise wearing rubber gloves, since the chili paste can stain your hands. Best eaten within about 3 weeks; after that it can get too fermented.
Ingredients
- 1 Napa cabbage, large, Chinese or Napa
- 1 gal Water
- 1/2 cup Salt, coarse
- 1 head Garlic, small, peeled and finely minced
- 1 piece Ginger, 2-inch, peeled and minced
- 1/4 cup Fish sauce
- 1/3 cup Chili paste, or 1/2 cup Korean chili powder
- 1 bunch Green onion, 1-inch lengths, dark green part too
- 1 Daikon, medium, peeled and grated
- 1 tsp Sugar, or honey
- Sesame seeds, toasted, optional for serving
Directions
- Halve the cabbage lengthwise, then cut each half lengthwise into 3 sections. Cut away the tough stem chunks.
- Dissolve the salt in the water in a very large container, submerge the cabbage with a plate on top and let stand 2 hours.
- Mix the other ingredients in a very large metal or glass bowl.
- Drain, rinse and squeeze the cabbage dry, then mix it all up.
- Pack tightly into a clean glass jar and let stand in a cool place around room temperature 1 to 2 days.
- If it's bubbling a bit, it's ready - refrigerate it. If not, give it another day. Sprinkle with toasted sesame seeds to serve if you like.