Kimchi Recipe

Recipe adapted from David Lebovitz (link below).

1 large Chinese or Napa Cabbage
1 gallon water
1/2 cup coarse salt
1 small head of garlic, peeled and finely minced (You can use jar garlic equivalents too)
1 2-inch piece of fresh ginger, peeled and minced (You can use jar ginger equivalents too)
1/4 cup fish sauce
1/3 cup chili paste
1 bunch green onions, cut into 1-inch lengths (use the dark green part too)
1 medium daikon radish, peeled and grated
1 teaspoon sugar or honey

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. Here’s the scary part: mix it all up. (Ok, this isn't very scary, but David wrote it that way. He is a funny guy) Tip from David: Some recipes advise wearing rubber gloves since the chili paste can stain your hands.

6. Pack the kimchi in a clean glass jar large (I used a Ziploc container) 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.

Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.