Kimchi (by An Irishman)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 2 lbs napa cabbage
• 1/4 lb daikon radish
• 2 green onions
• 2 1/2 tablespoons salt (i'm a himalayan pink fan!)
• 2 tablespoons sugar
• 6 garlic cloves
• 2 tablespoons ginger
• 1/2 cup korean red pepper powder (adjust to taste)
• 1 tablespoon fish sauce (adjust to taste)

Recipe

• 1 cut cabbage in one inch bands. separate leaves. place in large bowl. sprinkle with 2 t of salt (save 1/2 t for final mix) and mix salt in well making sure every leaf gets some. cover and let sit for 6 hours or so until cabbage is wilted. rinse well.
• 2 after wilting, i like to sift through and break in half (vertically) some of the larger, thicker pieces of cabbage from closer to the base of the leaves. not required, but i think it makes for a better balanced final product.
• 3 cut daikon into matchstick pieces 1 to 2 inches long. chop green onions across in bands, or lengthwise in strips as preferred. mince garlic and ginger. i usually do this preparation while the cabbage is wilting.
• 4 mix everything in bowl then pack semi-tight in jars and put on lids.
• 5 store in cool dark place. check daily after 3 days, continuing to check periodically until fermented to your taste. could take a week or so. refrigerate when down. keeps well in the refrigerator for a couple of weeks.
• 6 the preparation time listed is in reference to the actual hands-on labor. it does not take into account the wilting time or, of course, the fermentation time.