kimchi recipe

[BobbieJoO]

this recipe is for -
*one napa (chinese cabbage), 1 cup salt-soaked ten-twelve hours.( it should look a lil limp but still with life).
radish- daikon-cut into match sticks- handful
6 green onion, 2 inch pieces
parsley stems, handful
1 1/2-2 tbs fish sauce
1 tbs salted shrimp, or u can use oyster
1-2 tbs sugar
1 tsp ginger
1-2 tbs garlic
1/3 c chili powder-from a korean grocer- its different somehow
 
* wear a smock

I made this recipe in South Korea with a 70 year old grand mother. She soaked the cabbage ahead of time for us.
mix (above list, minus cabbage) with strength but not enough that water comes out. taste. stuff mixture in cabbage leaves- start at bottom and put most in close to core. stuff entirely and wrap with last leaves, or with a piece of kitchen twine. wrap tightly and put in kimchi pot(ceramic pot of some kind).
 leave atleast 3 days.
 refrigerate at least one day and then enjoy.
 

[AmberR]

Soaked in what?  That's a lot of salt would vinegar work?

[BobbieJoO]

It is a lot of salt but you can rinse it after it has finished soaking. If you feel uncomfortable with the amount you can always reduce it and see what happens. Again, this is a traditional recipe. I didnt mess with it but i would be interested in hearing about your results.

[blujay]

I thought that the traditional method was to leave them buried in the ground for a season...This is likely a more modern version of the recipe. Full lacto-fermentation (the kind you want, that makes it sour) takes any where from 3-6 weeks at a low room temperature, then you wouldn't need to refrigerate it at all...Remember that kim chi was around way before there was any form of refrigeration...