1.5 kilograms (about 4 lbs) medium size Napa cabbage
4 tablespoons salt
2 cups (500ml) water
4 tablespoons fish sauce
4 tablespoons Korean red pepper powder
1 tablespoon crushed garlic
1 teaspoons minced ginger
1 bundle (120g) chives, cut 5 cm (2 inches) long
Directions Prep:3hr30min › Extra time:2days preserving › Ready in:2days3hr30min
Cut the Napa cabbage into 2 inch long slices. Rinse the cabbage with cold water. Placed the cabbage leaves in a large bowl and liberally sprinkle salt over the cabbage leaves and add enough water to just cover. Set the bowl aside for about 3 hours. Wash the salted cabbage 2-3 times in cold water and drain in a colander for about 20 minutes.
In a large mixing bowl combine the fish sauce, red pepper powder, garlic and ginger and mix well. Seat aside about 10 minutes.
Put the cabbage leaves into the large mixing bowl with the seasonings and mix gently until the seasoning covers the cabbage leaves. Add the chives and mix well one more time. Put the cabbage into a 2 litre (1/2 gallon) jar. For the best taste, leave the jar at room temperature for 1 day during the summer/ hot weather (27-38 celsius), or 2 days during the winter weather (15-26 celsius) to ferment. Keep in the refrigerator.
I was craving some kimchi here in BKK, but couldn't find any premade, so I made this recipe. It was very simple and took a day to ferment (it's about 36degreesC here). I had to substitute prik bon (Thai chillies flakes) and fish sauce, but it turned out great. I can't wait to make kimchi fried rice! - 24 Feb 2010
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