Kimchi Recipe

kimchi.txt

6 lbs napa cabbage
1 bunch scallions
1 daikon radish
kosher salt
table salt
sugar
1 2-inch knob of ginger
1 head garlic (all cloves peeled and trimmed)
1/4 cup fish sauce
1/4 -1/2 cup gochuchang (korean red pepper flakes)


wash & chop head (or heads) of cabbage into 2 inch chunks

dissolve 1 cup kosher salt in to 1 gallon of room-temperature water

soak cabbage in salt water for 1.5 up to 4 hours

in the meantime chop scallions into 1 inch chunks and place in small bowl
grate daikon with box grater and place into bowl with scallions

next, take ginger, garlic and fish sauce and puree in blender or food processor until smooth

put ginger/garlic/fish sauce puree in bowl with scallions and daikon

add 1 tbsp table salt, 1 tsp sugar, and gochuchang to bowl and mix well with (gloved) hands

rinse and drain cabbage well after you've soaked it. be sure to press out any extra water from cabbage.

mix spicy stuff with the cabbage by (gloved) hand, and place in fermentation container

wait 3-4 days