Kim-chi, you are adventurous so you taste it and you like it, but what do you do with it. That is part of the adventure. Grilled cheese sandwich with Kim-chi. Kim-chi with Rice. Kim-chi on toast? Just kidding, but it might be good or, Kim-chi as the Koreans eat it on the side with other dishes. The fusion possibilities are great! First make it, then taste it, then see what original recipe you can create to use it and feed it back to me.
Ingredients
- 1 (2-pound) head napa cabbage
- 1/8 cup sea salt or kosher salt (see Recipe Notes)
- 1 tablespoon grated or diced garlic (about 5-6 cloves)
- 1 teaspoon grated ginger
- 1/4 teaspoon sugar
- 1-5 tablespoons Korean red pepper flakes (Korean Red Hot Chili Pepper Flakes Powder, Gochugaru (1 Lb) Sun Dried By Dongwon)
- 8 ounces Korean radish or daikon, peeled and cut into matchsticks (Optional, I like it without it)
- 4 scallions, trimmed and cut into 1-inch pieces
Directions
Chop up Napa cabbage finer on the thicker pieces and larger pieces on the leafy parts. Put into bowl and pour salt over and massage cabbage unil it softens. Put a plate over with a weight on it and let set for about an hour. A lot of water should have drained out Pour it off and rinse and drain the cabbage. Make a paste with the ginger, garlic, sugar, & Korean pepper. Add chopped scallions and radish (optional) and mix together with paste. If you like the Kimchi fresh, but in in the fridge now, if not let it set out on the counter with cheese cloth rubber banded over it till it achieves the flavor you want, then cover and refrigerate.