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Kimchi

Recipe adapted from Epicurious and the San Francisco Chronicle (links below). I couldn’t find chili powder so I used some Thai chili paste, which made the kimchi a bit murky. If you can, try to find the Korean chile powder. I added a scant teaspoon of Mexican chile powder for color. Even though my arm was killing me from carrying home all that pork, I was a trooper and hand-chopped all the garlic and ginger. But I think it could also be done in a blender or food processor.
  • 1 large Chinese or Napa Cabbage
  • 1 gallon (4l) water
  • 1/2 cup (100g) coarse salt
  • 1 small head of garlic,, peeled and finely minced
  • one 2-inch (6cm) piece of fresh ginger,, peeled and minced
  • 1/4 cup (60ml) fish sauce
  • 1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
  • 1 bunch green onions,, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
  • 1 medium daikon radish,, peeled and grated
  • 1 teaspoon sugar or honey
  • 1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
  • 2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.
  • 3. Mix the other ingredients in a very large metal or glass bowl.
  • 4. Drain the cabbage, rinse it, and squeeze it dry.
  • 5. Here’s the scary part: mix it all up.
  • Some recipes advise wearing rubber gloves since the chili paste can stain your hands.
  • 6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.
  • 7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.
  • 8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.

Notes

Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.