I really love this Kimchi...easy to made..... if you are looking something simple... try this!
2 medium size napa cabbages (about 8 pounds)
1-1/4 cups coarse sea salt (less if using finer salt)
6 cups water
1 Korean radish, mu (about 1-1/2 pounds)
1 tablespoon coarse sea salt
5 - 7 scallions, roughly chopped
1 cup gochugaru (Korean red chili pepper flakes)
1/3 cup saeujeot (salted shrimp), finely minced
4 tablespoons myulchiaekjeot (fish sauce)
1/4 cup minced garlic
2 teaspoons finely grated ginger
1 tablespoon sugar
1. Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-inches).
2. Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
3. Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
4. Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
5. Rinse the salted cabbage three times and drain to remove excess water.
6. In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the the kimchi in an airtight container(s) or a jar(s). Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi.
7. Leave the kimchi out in room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.
|Credited recipe from Korean Bapsang|