1-cup coarse sea salt
2 heads Napa cabbage,
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root, sliced
1/4-cup fish sauce (optional)
1 Asian radish, peeled and grated (optional)
1 bunch of green onions
¾-1 cup Korean chili powder
2 Tbsp sugar
Cut Napa cabbage in 2 inch slices, cutting down though the head.
Prepare enough water in a plastic container to submerge the cabbage.
Add the salt and dissolve in the water. DO NOT USE iodized salt, it must be sea salt or rock salt.
Taste the water, it should bite your tongue. If not add more salt.
Place cut cabbage in water and use a plate or non-metallic lid to hold it down under the water
Let it sit in the water for 4-6 hours. This is called Brine Pickling.
Mince the garlic and ginger. A mini food processor is ideal.
Cut the green onion length wise, then in 2-3 inch pieces.
Rinse the cabbage. Taste the white portion, it should be faintly salty. If it is too salty rinse until you get the salt level to your taste.
Drain as much water off the cabbage as possible.
Add all the remaining ingredients and mix it into the cabbage.
Hand blend thoroughly into the cabbage. Caution, use gloves while doing this
Cover the container with a cloth, do not cover tightly with a lid, this will need to breath while it ferments. A lid can be placed lightly on top to hold the cloth in place
Turn the cabbage 3 times a day until you achieve the taste you like
Refrigerate in plastic or glass containers.
Daikon radish is a nice add but can be left out. It will need to be grated in long strips.
While fermenting, the smell will be strong. Best for the back porch or garage.
Kimchi fermentation will accelerate in warmer weather, in the colder months it can take up to 5 days before it is ready.
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