I will try...
This is to my best recollection:
* Exported from MasterCook *
Kimchi
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 whole head Napa cabbage -- quartered lengthwise, then sliced across in 2-inch slices
8 large red radishes -- ends removed, then sliced vertically in half, then sliced across 1/4-inch thick
2 green onions -- sliced thin
1/2 peeled yellow onion -- cut vertically in thirds, then sliced across in 1/4-inch slices
3 tablespoons sea salt
2 tablespoons fresh grated ginger
4 large garlic cloves -- minced or pressed
1 tablespoon aleppo pepper flakes
1 tablespoon Hungarian sweet paprika
2 tablespoons garlic chile paste
1 tablespoon fish sauce
1/2 cup water
Place the cabbage, radishes, green onions, onions and salt in a large non-metallic bowl. Toss to coat all the vegetables with salt.
Let stand at room temperature for at least 2-3 hours. (I was tempted to put ice on it like I do when I make pickle relish or freezer pickles.)
Drain and rinse with cold water. Drain and squeeze the water out of it. (I think next time I would rinse it twice, they seemed a little salty to me.)
Combine vegetables and remaining ingredients. Pack vegetables in a clean wide-mouth quart jar. Place water filled zip loc bag or a smaller jar on top of veggies to keep them submerged under the liquid. (I took the smaller jar out today to let more surface area be exposed to the air. I will replace it after dinner.)
It smells great and when I taste the liquid, it tastes very good. It has a very pronounced garlic flavor, but I love that in my pickles.
At this point a lot of the recipes differ. Some say to leave out a day or two, then refrigerate, and some say longer or until the kimchi tastes done. So I am winging it from here. There haven't been very many bubbles, but I have it on my windowsill which is probably pretty cool. I will let you know how it turns out and what I ended up doing.
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