Cabbage Kimchi

By KEM77

eprinted from The Korean Table: From Barbecue to Bibimbap by Taekyung Chung and Debra Samuels (Charles E. Tuttle Company, 2008). Copyright 2008 by Taekyung Chung and Debra Samuels.

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

A salt-water soak helps to soften the green cabbage leaves and in a matter of hours this kimchi goes from raw to crunch. It's delicious with or without the chives, and goes great with a bowl of hot rice.

Ingredients

• 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

Preparation

Step 1

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.