Ingredients: |
Ingredients: 1 Napa or Chinese Cabbages
2-3 Baby Bok Choy
2 Carrots
1 Daikon Radish
5-10 Spring Onions
Sea Salt (or other non-iodized salt, at least 100 g)
4 T. Korean chili powder (heaping)
2-3 Cloves Garlic, crushed
2 T. Sugar, any kind
Small Piece of ginger (5 g), crushed, or 1 teaspoon. Powdered Ginger
Half an Onion (optional)
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Directions: |
Directions:Rinse the cabbage and Bok Choy, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side. Place the cabbage in a clean plastic bag or equivalent (with no holes) and sprinkle salt over each layer. The best kind of salt is sea salt, although non-iodized table salt will do. Cut carrots and radish into thin strips about 3 inches long and add to plastic bag. Seal the bag and set aside for 5-6 hours. Check it after three hours to ensure that everything is all right, stirring the mixture if necessary. Drain any excess fluid. Take the cabbage out of the salt solution and rinse it thoroughly. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a bowl and add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix in. You may also add half an onion, finely diced, if you wish. Add the chili powder. Unsurprisingly, the best chili powder for Kim chi can be found at a Korean grocery store, which has a bright red color. If you use hot chili powder, you might want to reduce the amount. Add two tablespoonfuls of sugar. Mix the cabbage and chili powder well. Pack Kim Chi tightly in clean glass jars with tight sealing lids. Set aside for three or four days in a cool location. No snacking. After that, store it in the refrigerator. |
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