fermenting in jars for 3-4 days plus prep time of 30 minutes
- 1 cup plus 1 Tablespoon coarse sea salt or kosher salt
- 2 heads Napa cabbage, cut into quarters or 2-inch wedges
- 1 bulb garlic, cloves separated and peeled
- 2-inch piece of ginger root, peeled and chopped
- 1/4 cup fish sauce
- 1 Korean radish (shorter and rounder than Daikon), cut into matchstick size pieces
- 1 bunch of green onions, cut in 1-inch pieces
- 1/2 cup Korean Chili Powder (gochugaru)
- 1 teaspoon sugar
- Roasted Japanese Sesame Oil
- NOTE: You will need 4 quart size jars or 1-gallon glass jar to make the kimchi
- Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3-4 hours.
- Combine garlic, ginger, and fish sauce in food processor until finely minced.
- In a large bowl, combine the radish sticks, green onions, garlic mixture, chili powder, 1 Tablespoon salt and optional sugar, if using. Toss gently but thoroughly.
- Remove cabbage from water and rinse thoroughly. Drain cabbage in a colander, squeezing as much water from the leaves as possible.
- Protecting your hands from the hot spice with clean rubber gloves, stuff the radish mixture between the leaves of the cabbage, working from the outside in. Do not overstuff, but make sure the radish mixture fills the leaves. When entire cabbage is stuffed, wrap one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. Leave a little room at the top of each jar and screw on the jar lids.
- Let sit for 3-4 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch length pieces.
- Kimchi will be good enough to eat for about 3 weeks. After about 4 weeks, when kimchi is too fermented, use it to make other dishes such as hot pots, flatcakes, dumplings, or fried rice.