Well... I have finally perfected (to me) my kimchi recipe. Only took 5 batches, with
varying success, LOL!
Gives a nice tang, good heat and crunch....
The heat is very adjustable... you can add more chili powder any time, even
after it's "done".
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.
Since I never found "Korean mild chili powder", I went to the
local Hispanic grocery store. In the spice area were small bags
of spices.. I picked 3 varieties of ground chilis and taste tested them!
Then I mixed the two least hot and used that. Much less heat than
the easily available cayenne pepper.
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
THAI PEPPERS, Seeded, 5; Unseeded, 3, minced. More
CHILI POWDER...5 tablespoons... to taste.
Shred about 6 inches of a Daikon radish, and mix all 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. (You can add
mustard greens or other broad leaf greens too.)
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. Taste, add more heat if needed, refrigerate and