Kimchi is a Korean condiment or accompaniment to almost any Korean meal. It is served with almost every meal.
- 1 cup plus 1 tablespoon kosher salt
- 1 head napa cabbage cut in to quarters length-wise
- 8 clove garlic, peeled
- 1½ inch section ginger root, peeled and roughly chopped
- ¼ cup asian fish sauce
- 1 bunch green onion, cut into 1‑inch sections
- 1 medium asian radish, grated
- 1 bunch bitter greens (mustard, dandelion etc)
- ¼ cup authentic korean chili pepper powder
- 1 teaspoon sugar
1. Dissolve in a bowl 1‑cup salt in enough water to cover cabbage quarters. Add cabbage to bowl and set aside 3–4 hours.
2. Combine garlic, ginger, and fish sauce in a blender or mini food processor and puree
3. In a large bowl combine radish, green onion, greens, garlic puree, chili powder, the remaining tbsp salt, and sugar. Toss gently and set aside until cabbage is ready.
4. Remove cabbage from water and shake or squeeze out excess water. Stuff the radish mixture between each cabbage leaf. Work form the large outside leaves in. When all the cabbage is stuffed place then into a bowl and press them down firmly.
5. Let in marinate in the refrigerator 2–3 days the chop into 2‑inch chunks and mix well. The kimchi is ready to eat but will improve with some fermentation. After 3 weeks the remaining kimchi should not be eaten raw, but used as an ingredient in hot pots, dumplings, or fried rice.