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Ingredients

• • 1 large Napa or Chinese cabbage
• • 1 gallon (4 ltr) water
• • ¾ cup (175ml) coarse pickling or sea salt
• • 1 small pod of garlic, peeled and finely minced.
• • One 2-inch (6cm) piece of fresh ginger, peeled and minced. (optional)
• • ¼ cup (60ml) fish sauce, optional.
• • ½ cup Korean type chili powder or chili flakes. This will be hot so reduce if needed.
• • 1 bunch green onions, cut into 1-inch (3cm) lengths (use white and green parts)
• • 1 medium daikon radish, peeled and grated (the long white radish).
• • 2 teaspoons raw sugar or honey, to taste.
• • 3 or 4 seeded Bird’s Eye peppers, optional.
• • ¼ cup finally chopped cucumber.
• • ¼ cup rice wine vinegar or just dry white wine. Avoid strong flavored vinegar, like malt.

Description

This Is A Patchwork Quilt Of Several Kimchi Recipes I Have Run Across And Made. I’ve Been Making Kimchi (also Kimchee Or Kim Chi) For Years And It Comes Out A Little Different Each Time. Baechu Kimchi Is About A Thousand Years Old And Has Changed A Lot

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