Makes about 1 1/2 Quarts.
- 3 tablespoons plus 1 teaspoon pickling salt
- 6 cups water
- 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
- 6 scallions, cut into 2-inch lengths, then slivered
- 1 1/2 tablespoons minced fresh ginger
- 1 cup of minced garlic
- 3 tablespoons of brine shrimp sauce or anchovy fish sauce(available Korean
- 1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red
- 1 cup of shredded Korean radish (moo in Korean)
- 1 teaspoon sugar
- Dissolve the 3 tablespoons salt in the water.
- - Chinese cabbagePut the cabbage into a
large bowl, a crock, or a nonreactive pot, and pour the brine over it.
- Cabbage soaking in brineWeigh the cabbage
down with a plate. Let the cabbage stand for 12 hours.
- FermentingDrain the cabbage, reserving
the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart
jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour
the remaining brine into the bag. Seal the bag. 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.
- Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator,
where it will keep for months.
- Precaution should be taken in preparing this dish, as the fermentation process
requires the food to be stored outside normal refrigeration temperatures. If you are at all concerned about your abilities
to prepare this dish, allay your fears by purchasing jarred kimchi from a specialty store.
Things You'll Need
- Large ceramic or glass container.
- Freezer bag.