I can't believe it either, but I made kimchi! Well not just "I," because Alyssa and George were the team leaders and we were instructed via video by the adorable Maangchi. You can watch her too at http://www.maangchi.com/recipe/easy-kimchi. This recipe is worth the couple hours, and the perfect project to have friends come help with, not to mention it's a great way to use up some produce from around the house (or farm, in our case).
10 pounds Nappa Cabbage (we used a mix of cabbage, bok choi, baby bok choi, and tatsoi)
1 Cup Salt
1/4 Cup Sugar
1/2 Cup Sweet Rice Flour
3 Cups Water
1 Cup Garlic
1 Cup Onion
1-2 Tablespoons Ginger
1 Cup Fish Sauce (about half for us)
Squid (which we ommitted)
2 Cups Leek (scallions instead)
10 Green Onions
1/4 Cup Carrot (or more, if you like it like we do)
2 Cups Radish (we had big, beautiful turnips)
So, here goes:
-Chop the cabbage into bite-size pieces, soak in cold water in a huge bowl, and sprinkle with salt. Every half hour our so you need to toss the cabbage and add salt; the whole cup of salt should be used on the 10 pounds of cabbage which will pull most of the moisture out of the greens.
-After and hour and a half of this, rise the cabbage well to remove all the salt, and let drain.
-That's right, just mix it all together. (If you're doing this by hand, please wear gloves!)
-Now store it in tupperware, or glass jars and wait for it to ferment... or start eating it as soon as your little heart desires. It will ferment slower in the fridge, so you won't get that sour flavor so fast.