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  • Felton Kimchi

    By Liz Koch

    1 large Chinese or Napa Cabbage cover in water add coarse salt until water tastes salty

    1 small head of garlic, peeled and finely minced

    one piece of fresh ginger, peeled and minced

    1/4 cup fish sauce

    1 -3 tablespoon chili pepper

    1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)

    1 medium daikon radish, peeled and grated

    1 teaspoon sugar or honey

    1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
    2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.
    3. Mix the other ingredients in a very large metal or glass bowl.
    4. Drain the cabbage, rinse it, and squeeze it dry.
    5. Pack down with wooden spoon into a large mouth ball jar or crock, place a weight on top to compress cabbage
    Some recipes advise wearing rubber gloves since the chili paste can stain your hands.
    6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.
    7. Check the kimchi after 1-2 days. refrigerated. taste it if – if you want more fermentation let it stand another day, when it should be ready.
    8. Once it’s done fermenting, serve or store in the refrigerator.
    Storage: eat the kimchi within 3 weeks.

    Liz Koch is the Way of Life health education coordinator.