Kimchi, My Way

Name: Kimchi, My Way
Ingredients: 1 head Napa cabbage, about 2 pounds; 5 tablespoons coarse salt; 1 cup peeled and julienne daikon radish; 1 tablespoon or more of ground red Korean chilies; 4 tablespoons fish sauce; 2 tablespoons peeled and minced garlic; 1 tablespoon peeled and minced or grated ginger; 2 tablespoons sugar; 1/2 cup minced scallions, green part only; 3 tablespoons salted shrimp (sold in jars at Korean stores)

10 ingredients

10 steps

Ingredients

1 head Napa cabbage, about 2 pounds
5 tablespoons coarse salt
1 cup peeled and julienne daikon radish
1 tablespoon or more of ground red Korean chilies
4 tablespoons fish sauce
2 tablespoons peeled and minced garlic
1 tablespoon peeled and minced or grated ginger
2 tablespoons sugar
1/2 cup minced scallions, green part only
3 tablespoons salted shrimp (sold in jars at Korean stores)

Directions

1

Place the cabbage in a colander and sprinkle it with the salt, making sure to get plenty of salt between the layers of leaves.
2

Let sit, undisturbed, for 2 to 3 hours.
3

When the cabbage is very wilted, rinse it well, making sure to rinse again between the layers of leaves.
4

Shake it dry.
5

Mix together radish, ground chilies, fish sauce, garlic, ginger, sugar and scallions; the mixture will be bright red.
6

Combine shrimp with spice mixture.
7

Use your fingers to pack the whole cabbage, inside and out, with the mixture.
8

Or cut the cabbage up, and toss it with the mixture.
9

Serve immediately, whole or cut, or refrigerate.
10

Keeps well for a week, becoming spicier every day.