Kimchi
 
Ingredients
  • Napa Cabbage - 3 heads (about 12 lbs. / 50 cups!)
  • Daikon Radish - 3 roots (about 2 lbs. / 6 cups)
  • Salt (iodine free) - 2 cups
  • Garlic - 6-8 Tablespoons grated
  • Ginger - 10 teaspoons
  • Kelp Powder - 10 teaspoons
  • Sugar - 8 teaspoons
  • Gochugaru - 20 Tablespoons
Method
  1. Cut Napa cabbage in to quarters, then eights lengthwise. Cut each wedge into approximately 1 inch wide strips. Place cut cabbage into a large container.
  2. Salty brine, gloves optional. Pour Kosher salt (iodine free), over the cabbage. Massage the salt into the cabbage until it begins to wilt. Pour water to cover cabbage. Use a plate and a weight on top to keep cabbage submerged for a 2 hour soak.
  3. Prepare gochugaru paste. Grate ginger, crush garlic, and combine with kelp powder, sugar, gochugaru powder, and a splash of water.
  4. Cut daikon radish into matchsticks or desired shape.
  5. Rinse and drain cabbage thoroughly, at least 3 times. Allow it to completely drain in a colander for about 15 minutes and return to the washed out pot or container.
  6. Mix gochugaru paste into cabbage. Add daikon radish and thoroughly coat the vegetables with the paste.
  7. Jar. Pack your jars with kimchi leaving about a ½-1 inch of head space. Clean rim of jar and seal with clean lids.
  8. Refrigerate. Allow flavors to develop for 2 more weeks- or enjoy immediately!
Recipe by Meanwhile B at httpwww.meanwhileb.com/kimchi/