Ingredients
1
cup plus 1 tbsp kosher salt
Water
2 heads Napa cabbage, cut into quarters
1 whole garlic bulb, cloves separated and peeled
2-inch piece of ginger root
1/4 cup fish sauce
1 Asian radish, peeled and grated
1 bunch of scallions, cut into 1-inch lengths
1/2 cup Korean chili powder
Sesame oil
Sesame seeds
Food processor
Large Bowl
Colander
1 gallon jar
Directions
1.
Dissolve 1 cup of salt in 1/2 gallon water.
Soak the cabbage in the salt water for 4 hours.
Combine garlic, ginger, and fish sauce in your food processor and chop. In a large bowl, combine radish, scallions, mustard greens, garlic mixture, chili powder and 1 tablespoon salt.
Toss gently but thoroughly (not with your hands or you will burn them) Remove cabbage from water and rinse thoroughly.
Drain the cabbage in a colander, squeezing as much water from the leaves.
Stuff radish mixture between cabbage leaves, working from outside in.
Don't over stuff.
When the cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage.
Put cabbage in the jar, pressing down firmly to remove any air bubbles. Let it sit for 3 days in a cool place before serving.
Remove kimchi from jar and slice into 1-inch-length pieces.
Sprinkle with a little bit of sesame oil and sesame seeds.
Make sure to keep it in the fridge after opening.
New-York Restaurants
