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.