Korean Cabbage Kimchi

Total Time: 72 hrs 20 mins Preparation Time: 20 mins Cook Time: 72 hrs

Ingredients

• 3 tablespoons pickling salt
• 1 teaspoon pickling salt
• 6 cups water
• 2 lbs chinese cabbage, napa
• 6 scallions, cut into 2-inch lengths, then slivered
• 1 1/2 tablespoons minced ginger, fresh
• 2 tablespoons korean red pepper powder or 1 1/2 tablespoons crushed red pepper flakes
• 1 teaspoon sugar

Recipe

• 1 dissolve the 3 tablespoons salt in the water.
• 2 cut the cabbage into cut into 2-inch squares.
• 3 put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
• 4 weight the cabbage down with a plate.
• 5 let the cabbage stand for 12 hours.
• 6 drain the cabbage, reserving the brine.
• 7 mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
• 8 pack the mixture into a 2-quart jar.
• 9 pour enough of the reserved brine over the cabbage to cover it.
• 10 push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. seal the bag.
• 11 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.
• 12 remove the brine bag, and cap the jar tightly.
• 13 store the kimchi in the refrigerator, where it will keep for months.