Kimchi

1. 1

   Stir salt into 2 1/2 cups water in large nonreactive bowl.

2. 2

   Add cabbage, and stir to coat leaves well.

3. 3

   Let stand 5 hours, or overnight, stirring occasionally.

4. 4

   Drain.

5. 5

   Grind chiles in coffee grinder until powdered (its OK if there are some larger bits).

6. 6

   Transfer cabbage to clean bowl, and add 1 1/2 Tbs.

7. 7

   ground chiles, radish, green onions, rice vinegar, garlic, ginger, and sugar.

8. 8

   Toss with hands (wearing rubber gloves) to coat.

9. 9

   Transfer to clean 1-quart canning jar, packing cabbage tightly.

10. 10

    Seal with lid.

11. 11

    Let stand 2 to 3 days at room temperature, turning upside down occasionally to coat cabbage with pickling liquid.

12. 12

    Store in fridge up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.