Kim Chi

Ingredients

• 2 Napa Cabbages
• 1 medium Asian radish
• 0.25 cup coarse sea salt or kosher salt
• Water
• 4 green onions, sliced into pieces about 1-inch long
• 5 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons chili powder
• mustard greens

Directions

1. Thoroughly wash the Napa cabbage leaves and cut them into about 2-inch lengths. Peel the Asian radish and halve it lengthwise down the center, cut lengthwise again, and then cut into 0.5-inch wedges.
2. Dissolve the salt in 1 cup water. Place the vegetables in a large bowl and pour the salt water over them. Let soak at least 6 hours or preferably overnight.
3. The next day, drain the vegetables and retain the salty water. Add the green onions, garlic, ginger, and chili powder. Mix the vegetables. Pack into a 1-gallon jar. Pour the salted water over the mixture. Leave about an inch of space on top of the jar.
4. Let sit about 2 or 3 days, depending on how warm the weather is. Refrigerate after opening.

Comments

Adapted from Eating Korean, Cecilia Hae-Jin Lee