|The Kimchi isle at Hmart market in Burlingting, MA.|
They offer 21 different varieties of kimchi!
3 - 4 lbs Chinese or Napa Cabbage
1 gallon water
1/2 cup coarse salt
1 head of garlic, peeled and finely minced
one 2-inch piece of fresh ginger, peeled and minced
1/4 cup fish sauce
1/2 cup Korean chili powder
6 - 8 scallions or green onions, cut into 1-inch lengths
1 lb daikon radish, peeled and grated
2 teaspoon sugar
Slice the cabbage lengthwise in half, then slice each half lengthwise again to get four quarters, cut away the tough center core then cut each quarter crosswise into 2" pieces.
Dissolve the salt in the water in a very large bowl, then submerge cabbage in the salted water. Put a plate on top to make sure it stays under water and let stand at least 2 hours.
|After two hours rinse and drain thoroughly|
|Mix all the other ingredients in a large bowl|
|photo by Emily|
Add cabbage and, with your hands, mix it all up, squeezing and tossing until well combined.
|Ready to be jarred|