46
Kimchi
Ingredients
- 1 2 pound napa cabbage
- 1/2 cup kosher salt
- About 10 cups cold water; plus more as needed
- 8 ounces daikon radish peeled and cut into 1 inch pieces
- 1/3 cup Korean red pepper powder
- 1/4 cup fish sauce
- 1/4 cup peeled and minced fresh ginger
- 1 Tablespoon minced garlic
- 2 teaspoons dried salted shrimp minced
- 1 1/2 teaspoon granulated sugar
Instructions
- Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover, making sure the cabbage is submerged.
- Place a colander in the sink. Drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl. Set aside.
- Place the remaining ingredients in a large bowl and stir to combine.
- Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
- Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight fitting lid and seal the jar.
- Place in refrigerator. Refrigerate at least 7 days before eating. Always keep in the refrigerator.