Several folks wanted my KimChi recipe. I make it from memory and each time, I teak it a little. After you let this sit for a few days, do a taste test and add more spices if you want
1 Napa Cabbage, regular cabbage or two Bok Choy
1 tb red pepper- grd
½ tb red pepper flanks
¼ cup coarse sea salt or regular salt
4 scallion/green onions (cut into 1" pieces)
4 garlic cloves (minced) or 4 tbs chopped garlic
2 tablespoons fresh ginger (minced)
1 carrots, long shredded
1 English Cuke, thinly sliced
1 tb chili powder
1 - Dissolve salt in 1 cup water/set aside.
2 - Thoroughly wash the cabbage/then cut into 1 x 1 inch size
3 - Place cabbage and cuke in a large bowl and pour salt water over them. Let it soak for about an hour, then massage it until the cabbage is soft.
4 - Let soak overnight or at least 5 hours.
5 - After soaking drain vegetables and put into large bowl. Keep the water and add up to double the water so it will not be too briny. Play around with this until you find the saltiness you like. Add the spices to the water and adjust more spices if you want it spicier.
6 - Add the rest of the other ingredients to the bowl and add about half of the water blend.
7 - Mix all vegetables, thoroughly, by hand for about 5 minutes.
8. Stuff into in a large jar and pour the salted water over the mixture. And leave about one inch at the top. Close the jar and shake so juice spread out.
9. Let sit for 2-3 days .Refrigerate after opening