Kimchi

By Dottiejk

Ingredients

• 2 napa cabbages; 2-inch squares
• 2 bunches green onion; 1/2 inch pieces
• 2/3 cup sea salt or kosher salt
• 1/2 cup fish sauce
• 2 heads garlic; cloves finely minced
• 1/3 cup fresh ginger; finely minced
• 1/2 cup red pepper powder

Preparation

Step 1

Place the cabbage pieces and green onions in a large mixing bowl. Dissolve
the salt in 4 cups of water and stir in fish sauce. Pour mixture over
vegetables and toss well to coat. Cover with plastic wrap and let sit at
room temperature overnight.

On the following day, drain the vegetables in a clander and reserve the
brining liquid. Wash the bowl and return the cabbage mixture to it. Add the
garlic, ginger, and red pepper powder, tossing well to coat. Pack into 4,
1-quart glass jars and pour the brining liquid to cover, leaving about 1
inch of space at the top of each jar. Seal each jar and allow to sit
another 2 to 3 days, allowing the kimchi to ferment to taste. Refrigerate
after opening each jar.