Kimchi

Name: Kimchi
Ingredients: 1/2 cup kosher or coarse sea salt; 1 small head napa cabbage (1 1/2 lb.), halved and cut into 1/2-inch-thick slices; 9 chiles de arbol or Thai bird chiles; 1 medium daikon radish, julienned (4 oz.); 6 green onions, cut into 1/2-inch lengths; 2 Tbs. unseasoned rice vinegar; 2 cloves garlic, minced (2 tsp.); 2 tsp. grated fresh ginger; 1 tsp. sugar

9 ingredients

12 steps

Ingredients

1/2 cup kosher or coarse sea salt
1 small head napa cabbage (1 1/2 lb.), halved and cut into 1/2-inch-thick slices
9 chiles de arbol or Thai bird chiles
1 medium daikon radish, julienned (4 oz.)
6 green onions, cut into 1/2-inch lengths
2 Tbs. unseasoned rice vinegar
2 cloves garlic, minced (2 tsp.)
2 tsp. grated fresh ginger
1 tsp. sugar

Directions

1

Stir salt into 2 1/2 cups water in large nonreactive bowl.
2

Add cabbage, and stir to coat leaves well.
3

Let stand 5 hours, or overnight, stirring occasionally.
4

Drain.
5

Grind chiles in coffee grinder until powdered (its OK if there are some larger bits).
6

Transfer cabbage to clean bowl, and add 1 1/2 Tbs.
7

ground chiles, radish, green onions, rice vinegar, garlic, ginger, and sugar.
8

Toss with hands (wearing rubber gloves) to coat.
9

Transfer to clean 1-quart canning jar, packing cabbage tightly.
10

Seal with lid.
11

Let stand 2 to 3 days at room temperature, turning upside down occasionally to coat cabbage with pickling liquid.
12

Store in fridge up to 2 weeks.