Kimchi

Ingredients:

• 1-2 heads napa cabbage (depending on the size)

• 1/4 cup iodine free sea salt or kosher salt

• water, preferably filtered

• 5-6 cloves garlic, minced

• 1 teaspoon peeled, grated ginger

• 1 daikon radish peeled and cut into cubes 

• 1-5 tablespoons Korean red pepper (gochugaru) found at Asian grocery stores

Cut the cabbage lengthwise into quarters, remove the cores and cut each quarter into 2-inch wide strips. Place chopped cabbage into a bowl and add salt. Massage the cabbage to allow it to soften and release some of its juice. Then add enough water to cover the cabbage and cover with a plate and a weight (like a can of beans) to keep the cabbage below the surface of the water. Allow to sit 1-2 hours or even overnight. Next, drain the water from the cabbage and rinse it with fresh cold water three times. Allow it to continue draining for 15 minutes.

Meanwhile combine the garlic, ginger and red pepper in a large bowl, you can also add fish sauce to this mixture if you like. Stir into a paste. Squeeze remaining liquid from the cabbage and add it to the spice mixture along with the daikon radish. Mix everything together. This is easiest with your hands, but you should wear gloves as the spices are very strong. Once it is thoroughly mixed, pack kimchi into a jar and press down until the brine rises above the vegetables. Cover with a lid. Vegetables must remain under the brine to ferment and avoid rotting.

Allow jar of kimchi to sit at room temperature and out of direct sunlight for 1-5 days during which the fermentation will occur. Keep a bowl or plate under the jar to catch any bubbling brine. Try the kimchi everyday and make sure the vegetables are packed down, also taste it to see if it has fermented to your liking. Once it tastes good place it in the refrigerator to slow the fermentation. Enjoy over about a month. Great as a side dish, on top of salads and soups.