Kimchi with Ginger & Chiles

Recipe by Cook's Hideout

New Jersey is one state where you find large Indian population. In some towns it almost feels like Americans are in minority there. Most of the apartment complexes are filled with Indians and streets are filled with Indian stores, restaurants, beauty parlors, these towns look like mini Indias. But the town we live in has a majority of Koreans. Most of the stores are run by Koreans and stores have a lot of Korean vegetables and ingredients. Being around so many Koreans, I have always wanted to try Kimchi. It is a tradional fermented side dish made of vegetables and...

Ingredients

• 1 small head Napa Cabbage (- cut into ½" pieces)
• ½ cup sea salt (Kosher or Coarse)
• 1 daikon Radish (- medium, julienned)
• 6 ~ 10 chilies (Dry red)
• 6 , 1 Green Onions (" - cut into pieces)
• 2 tbsp rice vinegar (Unseasoned)
• 2 tsps ginger (- grated)
• 2 cloves garlic (- minced)
• 1 tsp sugar

Method

1. In a large non-reactive bowl (glass or ceramic are best), combine salt and 2½cups of water. Add the chopped cabbage. Mix well to coat all the leaves. Set aside for 5 hours or overnight. Then drain the water.
2. Grind chiles into a coarse powder.
3. Transfer the cabbage to a clean bowl, add 1½tbsp chiles, radish, green onions, rice vinegar, ginger, garlic and sugar. Mix well to combine.
4. Transfer to a clean 1 quart canning container (I used 2 smaller glass containers) and pack it down tightly. Seal with lid. Set aside for 2~3 days, turning upside down once in a while to coat the cabbage with pickling liquids. Then store it in the fridge and use as needed.

View the recipe instructions at Cook's Hideout