Kimchi (By an Irishman)

Name: Kimchi (By an Irishman)
Prep time: 1 h
Total time: 1 h
Yield: 2 pint jars, 20 serving(s)
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)

Submitted by Zignus

"My spin on the classic Korean spicy cabbage."

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Ready In:: 1hr
Ingredients:: 9
Yields:: 2 pint jars
Serves:: 20

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

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.
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.
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.
Mix everything in bowl then pack semi-tight in jars and put on lids.
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.
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.