Kimchi By an Irishman

Ingredients:

• 2 lbs napa cabbage
• 1/4 lb daikon radish
• 2 green onions
• 2 1/2 tablespoons salt I'm a Himalayan pink fan
• 2 tablespoons sugar
• 6 garlic cloves
• 2 tablespoons ginger
• 1/2 cup korean red pepper powder adjust to taste
• 1 tablespoon fish sauce adjust to taste

Steps:

• Cut cabbage in one inch bands Separate leaves Place in large bowl Sprinkle with 2 T of salt save 1/2 T for final mix and mix salt in well making sure every leaf gets some Cover and let sit for 6 hours or so until cabbage is wilted Rinse well
• After wilting I like to sift through and break in half vertically some of the larger thicker pieces of cabbage from closer to the base of the leaves Not required but I think it makes for a better balanced final product
• Cut Daikon into matchstick pieces 1 to 2 inches long Chop green onions across in bands or lengthwise in strips as preferred Mince garlic and ginger I usually do this preparation while the cabbage is wilting
• Mix everything in bowl then pack semi-tight in jars and put on lids
• Store in cool dark place Check daily after 3 days continuing to check periodically until fermented to your taste Could take a week or so Refrigerate when down Keeps well in the refrigerator for a couple of weeks
• The preparation time listed is in reference to the actual hands-on labor It does not take into account the wilting time or of course the fermentation time