Kimchi

1. 1

   chop up a chinese or if not available napa cabbage into largish bite size pieces. layer pieces in a big bowl sprinkling generous amounts of salt and water to facilitate osmosis. rotate, drain, add more salt/water for at least 5 hours though if you're ok with crunchier cabbage which will release water in the jar you can wait less hours but the water dilutes the flavors a little.

2. 2

   drain, chop up ginger, scallions, garlic and add

3. 3

   if you have/like daikon and carrots chop up daikon to small pieces and shred a little carrot and add

4. 4

   add sugar 1-2 tbs and chili to taste, i like it spicy so i add about 6 tbs of chili

5. 5

   mix it all up and jar it. i like it fresh, best after a day or so, after too many days in fridge will start to sour so then it's good for soups/stews

No additional tips available.