Cabbage Kimchi

By garciamoss

Ingredients

• Kimchi Paste:
• 1 medium head green cabbage (1-1/2 pounds)
• 1 cup water
• 1 tablespoon fine-grain sea salt or kosher salt
• 1/2 bunch garlic chives or regular chives, cut into 1-1/2-inch lengths
• 5 tablespoons Kimchi Paste (recipe follows)
• Two 1-gallon plastic zippered bags
• 1 cup Korean coarse red pepper flakes
• 1/2 cup water
• 4 tablespoons garlic paste
• 2 teaspoons peeled and minced fresh ginger
• 1 tablespoon fine-grain sea salt or kosher salt
• 2 tablespoons sugar
• 2 tablespoons oyster sauce
• 5 tablespoons fish sauce

Details

Servings 6
Adapted from splendidtable.org

Preparation

Step 1

Cook's Note: Have ready a clean pair of latex and rubber gloves. You'll use them for mixing the kimchi.


1. Core the cabbage and cut into bite-size pieces.

2. In a large glass or stainless steel bowl add the water and salt. Add the cabbage to the water and salt mixture and soak for 2 hours. Drain the water from the cabbage.

3. Add the Kimchi Paste to the cabbage. Put on your gloves (see Cook's Note above) and mix the Kimchi Paste into the cabbage. Add the chives and mix together.

4. Divide the cabbage into the two plastic bags, filling each bag only 3/4 full. Do not close the bag.

5. From the bottom of the bag, roll the cabbage forward, pressing the air out of the bag as your go. Once you reach the top and the air has been released, close the bag. Store the bags in the refrigerator for 1 day. Transfer the cabbage to an airtight container. This will keep in the refrigerator for 2 weeks.