Homemade Kimchi Recipe

Kimchi is very simple to make at home. And, best of all, since you are making it you can adjust the ingredients to produce exactly what you like...rather than what someone else thinks you like when you buy kimchi from the store

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Ingredients

* 1 large head of Napa cabbage, chopped into 2 inch pieces
* 1/3 cup sea salt or kosher salt
* 3 cloves of garlic
* 1/2 inch piece of fresh ginger, peeled and minced
* 1 tablespoon Korean dried Chile flakes (you can substitute crushed red pepper flakes)
* 3 green onions, sliced

Directions

You will need one large bowl, a smaller bowl, a colander and a sealable glass jar for storage.

1. Put the cabbage in a collander and set over a bowl in the sink. Add the salt and toss the cabbage using your hands udtil the salt is throughly mixed with the cabbage.
2. Allow cabbage to sit for one hour. The cabbage will reduce in size and sweat liquid.
3. Pour off any accumulated liquid and rinse cabbage to remove excess salt.
4. In a small bowl combine all remaining ingredients and mix well.
5. Combine cabbage and the small bowl of ingredients together in a large bowl and mix well.
6.Pack the cabbage in a glass jar and seal. Store in the refrigerator.

Notes:
1. Wait a couple of days before eating. Flavor will intensify over time. The longer...the more flavor.
2. For added flavor try adding a teaspoon of sugar, a teaspoon of Asian garlic Chile paste and a teaspoon of fish sauce.
3. The kimchi will produce some liquid on it's own but if it seems dry, add 1/4 cup water to the jar.