Hot dog with kimchee? Yum!
Here's my recipe, it's received rave reviews from Korean friends and others....
The Korean chili powder is really important for flavor, and is worth finding in an Asian market.
1 large head Napa cabbage, cut into small squares
1 bunch green onions, chopped to size desired
1/2 head of garlic, chopped
1 inch fresh ginger, chopped or grated
5 inches Daikon radish, shredded
1/2 cup of Korean kimchee chili powder
Thai hot peppers.... I add 5 of these, but would recommend just 1 for most.
1/8 cup Fish sauce plus 1 tablespoon
1 TBSP sugar
1 tsp Shrimp paste, very optional, can use Anchovy paste instead or leave out.
Cut the cabbage and brine it. I dissolve 1 cup Kosher salt into enough water to cover and let sit overnight. You could also just salt the cabbage well, mix well and
let sit for a few hours. Taste test it and when it is softly crunchy to your taste its brined.
Meanwhile, make your flavoring. Mix all other ingredients well, cover and refrigerate.
When the cabbage is brined, drain it and rinse well. I rinse three times and squeeze the cabbage well each time, because it is still plenty salty for me!
Mix very well, don't want any cabbage to miss out on the flavors!
Pack tightly into a jar. Leave at least 3 inches of head space, because it will ferment, make juice and expand. Cover loosely, place in a cool spot in the house and let it do its thing. For me, that's about 1 week. My wife says when you walk in the front door and smell it, it's ready, LOL!
If you don't want the fish sauce, just leave it out, it will still be good, just not as good!