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Kimchi

You may wish to wear disposible latex gloves when handling the kimchi mixture. Sometimes I add some grated daikon radish or a peeled, cored, and grated Asian pear (nashi) or a standard apple, to the mix in Step #4.
  • 1 large Napa cabbage, (2 pounds, 1kg)
  • 2 tablespoons coarse non-iodized salt, such as kosher salt*, (do not use fine table salt)
  • 1/3 cup (80ml) rice vinegar
  • 3 tablespoons Korean chili pepper paste, (gochujang)
  • 1 tablespoon finely minced garlic
  • 2 tablespoons coarse Korean chili powder, (gokchu guru)
  • 1 tablespoon finely minced or grated fresh ginger
  • 4 scallions, sliced in 2-inch (5cm) batons, including the green part
  • Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.
  • Cut the cabbage into 2-inch (5cm) pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 8 hours.
  • Mix together the vinegar, chili paste, garlic, chili powder, and ginger in a large, nonreactive bowl.
  • Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions as well.
  • Pack into a 2 quart (2l) jar, cover, and let stand at room temperature 48 hours, then chill for 4 days before serving.

Notes

*If using kosher salt, this amount is for Diamond brand kosher salt. If using Morton's kosher salt, use 4 teaspoons.