This Kimchi Recipe is very hot. If you wish to make it just hot, then use 2 large Napa Cabbages. 1 large Chinese or Napa Cabbage 1 gallon water 1/2 cup Pickling salt 1 small head of garlic, peeled and finely minced 1 2-inch piece of fresh ginger, peeled and minced 1/4 cup fish sauce 1/3 cup Stiracha Hot Chili Sauce. (May substitute 1/3 cup chili paste or ½ cup chili powder) 1 bunch green onions, cut into l-inch lengths (use the dark green part too). 1 medium daikon radish, peeled and grated 1 4oz can diced green chilies 1 teaspoon sugar or honey 1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks. 2. Dissolve the salt in the water in a very large container, and then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 to 4 hours. 3. Mix the other ingredients in a very large metal or glass bowl. 4. Drain the cabbage, rinse it, and squeeze it dry. 5. Mix it all together. Some recipes advise wearing rubber gloves since the chili paste can stain your hands and can cause after burn if you touch your eyes. 6. Pack the kimchi in a clean glass jar large enough to hold it all. Let stand for two days in a cool place, around room temperature. 7. Check the kimchi after two days. If it's bubbling a bit, it's ready and can be refrigerated. If not, let it stand 1-2 more days, when it should be ready. 8. Once it's fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving. |