Kimchi (By an Irishman)

My spin on the classic Korean spicy cabbage.

• Ready In: 1 hr
• Serves: 20
• Yields: 2 pint jars

Ingredients

• 2  lbs napa cabbage
• 1⁄4 lb daikon radish
• 2  green onions
• 2 1⁄2 tablespoons salt (I'm a Himalayan pink fan!)
• 2  tablespoons sugar
• 6  garlic cloves
• 2  tablespoons ginger
• 1⁄2 cup  korean red pepper powder (adjust to taste)
• 1  tablespoon fish sauce (adjust to taste)

Directions

1. Cut cabbage in one inch bands. Separate leaves. Place in large bowl. Sprinkle with 2 T of salt (save 1/2 T for final mix) and mix salt in well making sure every leaf gets some. Cover and let sit for 6 hours or so until cabbage is wilted. Rinse well.
2. After wilting, I like to sift through and break in half (vertically) some of the larger, thicker pieces of cabbage from closer to the base of the leaves. Not required, but I think it makes for a better balanced final product.
3. Cut Daikon into matchstick pieces 1 to 2 inches long. Chop green onions across in bands, or lengthwise in strips as preferred. Mince garlic and ginger. I usually do this preparation while the cabbage is wilting.
4. Mix everything in bowl then pack semi-tight in jars and put on lids.
5. Store in cool dark place. Check daily after 3 days, continuing to check periodically until fermented to your taste. Could take a week or so. Refrigerate when down. Keeps well in the refrigerator for a couple of weeks.
6. The preparation time listed is in reference to the actual hands-on labor. It does not take into account the wilting time or, of course, the fermentation time.