Kim Chi

Korean style pickled cabbage. Some kind of kim chi is served with every Korean meal. It is also an ingredient in kim chi fried rice, soups, and it also goes surprisingly well replacing lettuce in tuna sandwiches

• Ready In: 24 hrs 20 mins
• Yields: 1 quart

Ingredients

• 2  lbs napa cabbage
• 1⁄2 cup pickling salt
• 32  ounces water
• 2  teaspoons red chili peppers, minced
• 1⁄2 teaspoon garlic, minced
• 1⁄2 teaspoon gingerroot, minced
• 1⁄2 teaspoon paprika
• 1  tablespoon sugar

Directions

1. Wash cabbage and cut into 1-1/2 inch lengths.
2. Dissolve rock salt in water.
3. Soak cabbage in salted water 3-4 hours. Use a weighted down plate to keep the cabbage submerged.
4. Rinse and drain.
5. Combine chili pepper,garlic,ginger, paprika and sugar. Add to cabbage and mix thoroughly.
6. Pack into a very clean quart jar. Cover loosely and let stand at room temperature for 1-2 days.
7. Cover jar tightly and place in gallon plastic bag in refrigerator until served.
8. Cooking time = standing time.