1-2 heads Chinese cabbage
1 medium Asian radish
¼ cup coarse sea salt
4 scallions cut into 1″ pieces
2 carrots thinly sliced and diagonally cut
8 garlic cloves minced
2 tablespoons fresh ginger minced
2 tablespoons chili powder
1 Teaspoon sesame seeds
1 – Dissolve salt in 1 cup water/set aside.
2 – Thoroughly wash the cabbage-
then cut into 2 inch lengths-
peel Asian radish and halve it lengthwise
then halve lengthwise again
then slice thinly into ½” squares.
3 – Place cabbage and radish in a large bowl
and pour salt water over them.
4 – Let soak overnight or at least 5 hours.
5 – After soaking drain vegetables
BUT RETAIN SALTED WATER.
6 – Add scallions, carrots, garlic, ginger,
chili powder and sesame seeds
7 – Mix all vegetables, thoroughly, by hand
(using gloves as chili powder may sting)
Pack all in a large jar (about 2 quart size)
pour the salted water over the mixture.
Leave an inch of space at the top of the jar.
Let sit for 2-3 days depending on how fermented
you like your kimchi.
Refrigerate after opening.