Kimchi
Makes 3 – 4 Cups
1 Large Napa cabbage (about 2 pounds)
2 Tbsp. Coarse Salt (Kosher Salt is a good choice)
1/3 Cup White Rice Vinegar (Not Seasoned)
2 Tbsp. Fish Sauce
2 Tbsp. Minced garlic
1/2-4 Tsp. Cayenne (Depending on how hot you want your kimchi)
4 Tbsp. Korean Chile Pepper
1/2 tablespoon Minced Fresh Ginger
4 Scallions, sliced in 2-inch pieces, including the green part
Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.Cut the cabbage into 2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours over a bowl or in your sink. Mix together the vinegar, fish sauce, garlic, chili powder, cayenne, and ginger in a large, non-reactive bowl. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions, and blend well to ensure everything is well coated. Pack into a jar, cover tightly, and let stand at room temperature for 48 hours, and then chill for 3-4 days before serving.
