If I had to name my favorite cuisine, it would be a toss-up between Vietnamese and Korean. Both offer charbroiled meats, pickled or marinated vegetables, and a lively and sometimes spicy array of seasonings.

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Name: Kimchi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Korean
Ingredients: 1 large Napa cabbage; 1 gallon Water; 1/2 cup Coarse salt; 1 small head Garlic; 2 inch Ginger; 1/4 cup Fish sauce; 1/3 cup Chili paste; 1 bunch Green onions cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends); 1 medium Daikon radish Peeled and grated; 1 teaspoon Sugar

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INGREDIENTS

1 large Napa cabbage
1 gallon Water
1/2 cup Coarse salt
1 small head Garlic
2 inch Ginger
1/4 cup Fish sauce
1/3 cup Chili paste
1 bunch Green onions ; cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium Daikon radish ; Peeled and grated
1 teaspoon Sugar

Servings

INSTRUCTIONS

1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.

2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.

3. Mix the other ingredients in a very large metal or glass bowl.

4. Drain the cabbage, rinse it, and squeeze it dry.

5. Here’s the scary part: mix it all up.

Some recipes advise wearing rubber gloves since the chili paste can stain your hands.

6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.

7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.

8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.

Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.

NOTES

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Kimchi

1 large Napa cabbage
1 gallon Water
1/2 cup Coarse salt
1 small head Garlic
2 inch Ginger
1/4 cup Fish sauce
1/3 cup Chili paste
1 bunch Green onions cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium Daikon radish Peeled and grated
1 teaspoon Sugar

1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.

2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.

3. Mix the other ingredients in a very large metal or glass bowl.

4. Drain the cabbage, rinse it, and squeeze it dry.

5. Here’s the scary part: mix it all up.

Some recipes advise wearing rubber gloves since the chili paste can stain your hands.

6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.

7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.

8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.

Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.

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Nutrition

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Serving Size: 1 Serving (226g)
Recipe Makes: 24 Servings

Calories: 72
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 14820.9mg		511 %
Potassium 568.3mg		15 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 7.9g
Protein 8.9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 72

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