There is a different type of kimchi appropiate for almost every season. Many vegetables are used. Cucumber, radish and something called water kimchi and of course napa cabbage are the most popular.
Ingredients
- 2 Napa cabbages (about 8 pounds)
- 5 to 6 oz. giant white radish
- 5 T. coarse salt
- 3 T. sugar
- 2 cups red pepper flakes
- 2 t. finely minced gingerroot
- 2 c. onion juice
- 5 T. crushed garlic
Directions
Quarter the cabbages lengthwise. Dissolve 1 1/4 c. of salt in 4 cups of water in a wide and shallow basin or bowl. Hold each stalk of the cabbage and rinse thoroughly with the salt water, applying it between the leaves as well. Do not shake out all the salt water.
Place the soaked cabbage in a gallon-size container with large, clean stones on top of the cabbage to act as weights.Discard the remaining salt water. Cover the container and let the cabbage pickle for 4 hours withweights in place. Turn cabbage over and pickle 4 more hours.
Shred the radish and combine it with the seasonings in a large mixing bowl using your hands. Wearing a plastic glove, generously smear the seasoning on the cabbage stalks and fill in plentifully between the leaves as well. Pack the kimchi tightly in the gallon container. Cover the surface with plastic wrap, pressing down to get rid of all air pockets. Cover the jar. Store at 70 degrees for 48 hours to ferment.
Before serving, chop up kimchi stalks. Chill before eating.
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Submitted 6/13/05.
Source: Dok Suni Cookbook
Submitted By: Eileen Werth
crzylegs@erols.com
BAECHU -POGHI KIMCHI