This is for 2 good size heads of napa cabbage...
As listed below, this will not have a lot of heat.
Add more chili peppers or powder to heat things up.
If you have a Korean grocery in your area, ask them for Kimchee
chili powder.... it is really a key to good kimchee.
GARLIC.. about 10 cloves or more
(1/3 grated, 2/3 chopped)
SCALLIONS.... 4 grated
GREEN ONIONS... 1 bunch, chopped into 1/2" lengths
GINGER... about 1.5 inch, 1/2 grated, 1/2 chopped
SUGAR.... about 2 Teaspoons
FISH SAUCE about 1/2 cup (gotta have this too)
Shrimp Paste, 2 tsp (optional)
THAI PEPPERS, Seeded, 5; Unseeded, 3, minced.
Korean Chili powder... 1/2 to 3/4 cup
Shred about 6 inches of a Daikon radish, and mix all above ingredients
together. Cover and let marinate overnight.
Cut your napa cabbage into 1-1.5 inch, bite size pieces. Make a brine
with about 1 cup of iodine free salt, and add the cabbage. Mix well,
then weigh the cabbage down. Let brine overnight at least. Drain, rinse
2-5 times, squeezing cabbage to remove salty water.
I also add about 2 cups of roughly torn mustard cabbage leaves to the mix now.
Mix well with flavoring mixes. Pack into jar, leaving space at the top.
Push down to remove excess trapped air, cover loosely. Place in a cool
location for 4-6 days. Usually, I let it go for a full 7 days. Taste, add more heat if needed, refrigerate and enjoy!!!.
Be sure to leave some headroom in your jar, because the mix will expand and juices will be created. If your jar is packed full, you will have
a smelly mess.