Kimchi
Delicious homemade Korean kimchi
Ingredients
- 1 head napa cabbage
- 1 tbsp grated ginger
- 2 tbsp fish sauce
- 4 cloves minced garlic
- 5 tbsp fresh chili paste
- 8 oz radish daikon ideally
- scallions
- distilled water
- 1/4 cup kosher salt
Instructions
- Cut cabbage and radish into manageable pieces
- Cover radish and cabbage with salt, and then pour water until it covers the vegetables, let sit for a minimum of 2 hours
- Mix fish sauce, garlic, ginger, and chili paste
- Remove radish and cabbage from mixture and dry
- Pack all ingredients into quart sized container, and press down till liquids are covering, use spare cabbage leaves to prevent top from being exposed to oxygen
- Store at room temperature for 5 days then refrigerate