Make your own KIMCHI! Materials needed: box of napa cabbage (12) radish (4) sea salt (1:15 ratio with cabbage) rice (1 tablespoon per cabbage head) green onions (1 bundle) garlic (about 30 cloves) asian pear (1) ginger (large) onion (1) shrimp* shrimp sauce red pepper powder (7 cups) fish sauce (2 cups) large containers for salting the cabbage containers for the finished kimchi blender basic cutting utensils slicer rubber or plastic gloves Directions: 1. Cut the cabbage into halves and make a slit at the bottom but do not cut into full quarters then put it aside. 2. Take the sea salt and rub it in to the cabbage. Make sure to put some salt in between the leaves of the cabbage then put in a large container. Do the same to all cabbages. 3. Add some water to the cabbage filled container just enough to cover half of the cabbage when laid flat. (The cabbages can be stacked in 2 layers) 4. Let it sit for about 6 hours and switch up the bottom layer of cabbage to the top so all of the cabbages get evenly salted then let it sit for another 6 hours. 5. When the cabbages are almost done, prepare the sauce. Preparing the sauce: 1. Take already made rice (about 1 tablespoon of rice to a cabbage) and add enough water to barely cover all of it and boil till the water becomes murky. 2. Put the rice in a blender and add garlic, ginger, asian pear, onion, shrimp*, and shrimp sauce then blend altogether. ******the shrimp makes more bacteria when fermented making it extra nutritious! 3. Add the red pepper powder, a little bit of sea salt and the fish sauce and mix until evenly red. Preparing the Kimchi: 1. In another large container, slice up the radish in to thin pieces using a slicer. 2. Cut up green onions and add it into the sliced radish. 3. Pour the sauce into the radish and mix until evenly covered. 4. Then take the drained and salted cabbages and start spreading the sauce and radish mixture evenly and don't forget to get it in between each leaves. (it doesn't have to be perfectly or completely covered) 5. When finished use the outermost leaf and cover and wrap the cabbage head and put in storage container then repeat until you've finished all the cabbages. 6. Let it sit out for about 1 day or 2 before eating it, then enjoy!

• published: 14 Aug 2013
• views: 80