How 2 make Kimchi!!

Ingredients

Makes about 1 1/2 Quarts.

• 3 tablespoons plus 1 teaspoon sea salt
• 6 cups water
• 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
• 6 scallions, cut into 2-inch lengths, then slivered
• 1/2 tablespoons minced fresh ginger
• 1 cup of minced garlic
• 3 tablespoons of brine shrimp sauce or anchovy fish sauce(available Korean specialty stores)
• 1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)
• 1 cup of shredded Korean radish (moo in Korean)
• 1 teaspoon sugar

editSteps

1. 1
   Dissolve the 3 tablespoons salt in the water.
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2. 2
   
   

    Chinese cabbage
   Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
3. 3
   
   

    Cabbage soaking in brine
   Weigh the cabbage down with a plate. Let the cabbage stand for 12 hours.
4. 4
   
   

    Fermenting
   Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
5. 5
   Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.
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editTips

• You can use this recipe to prepare a variety of other vegetables as well as raw fish: turnips, peppers, watermelon rinds (take off the green outer coat, using only the white flesh), mint leaves. For raw fish (I suggest cutting talapia fillets into strips), make sure you soak it in a solution of vinegar for at least 30 minutes...squeezing the fish every 5 minutes to release the water as the vinegar cooks the fish. Then rinse the fish in water and sqeeze as much left over moisture you can. Use the same ingredients, (my recipe is half a medium onion chopped to look like C's, 1 tbs of sugar, 1 tbs salt, and 1/4 cup red pepper) but only refrigerate for 24 hours before you eat.

editWarnings

• Precaution should be taken in preparing this dish, as the fermentation process requires the food to be stored outside normal refrigeration temperatures. If you are at all concerned about your abilities to prepare this dish, contact your local Korean community and ask for their advice. They will be more than pleased to share their knowledge.

editThings You'll Need

• Large ceramic or glass container
• Freezer bag
• Knife