Nappa Cabbage Kimchi

May 17, 2017

3 to 4 lb. Napa Cabbage, sliced into 1 1/2 inch pieces

1/3 cup Salt

1 cup Daikon, juliened

1/2 cup Carrots, shredded (optional)

1 to 3 Tbsp Gochugaru Korean Red Pepper Powder mixed with 1 to 3 Tbsp. hot water

1 tsp. Paprika (optional)

3 Cloves Garlic, minced

2 Tbsp. Ginger, minced

1 to 2 Tbsp. Salt

1 tsp, Sugar

1 tsp. Fish Sauce (optional)

Green Onion, chopped (optional)

Place sliced napa cabbage in large bowl and sprinkle with salt.

Place a plate over the napa and weigh down with a heavy object (a brick or canned food). Allow to sit overnight.

Rince salted napa once and squeeze out as much of the water as possible.

Mix remaining ingredients with prepared napa. (Use gloves to mix seasoning into napa, using a massaging motion to insure penetration of flavor).

Allow to sit overnight under weight once more.

Pack seasoned napa in jars and refrigerate.