Recipe: Kimchi

Directions:
1. Quarter the cabbage by cutting it lengthwise, then remove and discard the cores. Chop the quarters crosswise into one- to two-inch strips.

2. Put the cabbage into a large bowl and add the salt. Massage the salt into the cabbage until it softens. Add enough water to completely immerse the cabbage. Then place a plate in the bowl so that it covers the cabbage. Put a heavy object to weigh down the plate. Let stand unrefrigerated for two hours.

3. While you wait, make the paste by combining the ginger, garlic, sugar and fish sauce. Use water (or kelp water) in place of fish sauce, if preferred. Mix into a smooth paste, then add either the hot chili paste or gochugaru to taste, depending on the desired spiciness.

4. When the cabbage is done soaking, rinse and drain it using cold water. Repeat this three times to ensure the excess salt has mostly been removed. Let dry for 20 minutes in a colander.

5. Put on gloves and combine dried cabbage, scallions and daikon with the paste in a bowl, using your hands. Make sure that all the cabbage is thoroughly covered with the paste.

6. Put the kimchi into a sterilized glass jar, packing it down and forcing the brine to rise to cover the contents. Leave about three to five centimetres of room at the top of the jar and seal the lid.

7. Leave the jar of kimchi to ferment for two to seven days in room temperature. The brine may bubble and seep, so it’s a good idea to place the jar on a plate. During the fermen- tation period, repack the kimchi once a day in order to let gases release and also to make sure that all the vegetables are submerged under the brine.

8. Also taste-test the kimchi before repacking it daily. When it tastes to your liking, it’s ready to eat. Refrigerate after you begin consuming.