Basic Kimchi

Ingredients

• 6 tablespoons salt
• 1 large head Napa cabbage
• ½ cup daikon radish, shredded or cut into matchsticks
• 6 scallions, thinly sliced
• 1 tablespoon minced ginger
• 1 tablespoon crushed red pepper flakes or chili powder
• 1 tablespoon minced garlic
• 10 cups water

Directions

In a bowl, dissolve 5 tablespoons of salt in 6 cups of water to make a brine. Set aside outer leaves from the cabbage. Cut the remaining head into quarters. Remove the core and cut the quarters crosswise to form 2-inch pieces called nabak. soak cabbage in brine for 8 to 10 hours, or overnight.

Drain and rinse cabbage. Discard brine.

Return cabbage to bowl and add radish, scallions, ginger, red pepper flakes, and garlic.

Stir to combine. Pack mixture tightly into a widemouth, 2-quart canning jar with a plastic lid (metal will corrode), leaving at least 2 inches of headspace. Fold and place reserved cabbage leaves on top of kimchi to hold it down.

Make a fresh brine from 1 tablespoon of salt dissolved in 4 cups of water. Pour enough fresh brine to cover cabbage, leaving 1 inch of headspace. Put on the lid, making it snug but not too tight, as some gas may need to escape. Place in a bowl or on a rimmed baking sheet and put in a cool place.

Let ferment for 7 days. Check daily to make sure cabbage is still submerged under brine. After a week, taste, then refrigerate when you find it to be satisfyingly tart and tangy.

Yield

Makes about 2 quarts.

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