How to make kimchi

Kimchi, a fermented cabbage dish from Korea, is wonderfully flavorful and can be used as a vegetable side, as a relish, or incorporated into soups and stews.

EditIngredients

Makes about 1 1/2 Quarts.

• 3 tablespoons plus 1 teaspoon sea salt
• 6 cups water
• 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
• 6 scallions, cut into 2-inch lengths, then slivered
• 1/2 tablespoons minced fresh ginger
• 1 cup of minced garlic
• 3 tablespoons of brine shrimp sauce or anchovy fish sauce(available Korean specialty stores)
• 1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)
• 1 cup of shredded Korean radish (moo in Korean)
• 1 teaspoon sugar

EditSteps

1. 1
   Dissolve the 3 tablespoons salt in the water.
   
   
   
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2. 2
   Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
   
   
   
3. 3
   Weigh the cabbage down with a plate. Let the cabbage stand for 12 hours.
   
   
   
4. 4
   Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
   
   
   
5. 5
   Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.
   
   
   
6. 6
   Finished.