Kimchi

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See original recipe at: thekitchen.com

kept byBrianDonnaMcBride
recipe by

Notes:

Our eldest lived in S. Korea several years and developed a taste for Korean foods including Kimchi, which can be hard to find in many parts of the world so here is a great recipe. This makes about 1 qt jar.

Categories:
- Cabbage
- Condiment
- Korean

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Ingredients:

1 medium head napa cabbage (about 2 pounds)
1/4 cup iodine-free sea salt or kosher salt Water, preferably distilled or filtered
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated peeled fresh ginger
1 teaspoon granulated sugar
2 tablepoons fish sauce or salted shrimp paste
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon radish, peeled and cut into matchsticks
1 carrot cu into match stick size (optional)
4 medium scallions, trimmed and cut into 1-inch pieces

Cut the cabbage into 1-2" squares
Place the cabbage in a large bowl and sprinkle with the slat. Mix thoroughly.Add enough water to cover the cabbage. Place a plate on top to weigh it all down.
Let stand for 2 hours then rinse thoroughly. Drain in a colander.
Mix the spice paste with the ingredients add water to make smooth paste. Adjust gochugaru amount to taste 3 1/2 in good but kick it up for extra hot,
Add the spice paste to the vegtable mixture which includes cabbage, scallions and radish.
Add the finished mixture to your jars, leaving 1" at the top.
Let it ferment at room temperature for about 5 days. Each day remove the lid and press down on the mixture to release gases. Be careful as there will be a build up or pressure when you open the jar.
Refigerate for at leat 1 week for full flavor.

See original recipe at thekitchen.com