Kimchi
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 large Chinese or Napa Cabbage
1 gallon water
1/2 cup coarse salt
1 small head of garlic
one 2-inch
1/4 cup fish sauce
1/3 cup chili paste or 1/2 cup Korean chili powder
1 bunch green onions
1 medium daikon radish
1 teaspoon sugar or honey
Directions
1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks. 2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours. 3. Mix the other ingredients in a very large metal or glass bowl. 4. Drain the cabbage, rinse it, and squeeze it dry. 5.
mix it all up. Some recipes advise wearing rubber gloves since the chili paste can stain your hands. 6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature. 7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready. 8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.