Kimchi
My own version, after learning a recipe from a Korean chef.
Cooking Instructions
- 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
Chop green onions, and daikon into 2" French fry size, and set aside.
- 3
Combine the rest of the ingredients into a thick paste.
- 4
Add onion and daikon to paste and mix by hand.
- 5
Drain and rinse thoroughly the cabbage and mix all the ingredients in a large stainless bowl.
- 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.
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