Kimchi

 

Ingredients

1. 3 heads napa cabbage
2. 3 large daikon
3. 4 bunches thick green onion
4. 1 1/2 cups korean sea salt
5. 2 cups chili powder
6. 1 tbls salted shrimp
7. 2 tbsp garlic
8. 3 tbs ginger
9. 1 cup water
10. 1 cup fish sauce

Steps

1. 1

   Chop cabbage into large bite sized pieces. Add to a large stock pot, combined with salt. Let stand for 1 hrs then cover with cold water. Let stand for 3 - 4 hrs.

2. 2

   Chop green onions, and daikon into 2" French fry size, and set aside.

3. 3

   Combine the rest of the ingredients into a thick paste.

4. 4

   Add onion and daikon to paste and mix by hand.

5. 5

   Drain and rinse thoroughly the cabbage and mix all the ingredients in a large stainless bowl.

6. 6

   Once mixed, add it back to the stock pot and loosely cover for 1 - 2 days. Turning it with a large wooden spoon 3 times a day. Then add to jars, with loose lids leaving 1.5" gap for expansion. Leave out of the fridge for 4 - 5 days, pushing down the kimchi daily to release gas. Then tighten and refrigerate.