Kimchi (By an Irishman)

1. 1

   Cut cabbage in one inch bands.

2. 2

   Separate leaves.

3. 3

   Place in large bowl.

4. 4

   Sprinkle with 2 T of salt (save 1/2 T for final mix) and mix salt in well making sure every leaf gets some.

5. 5

   Cover and let sit for 6 hours or so until cabbage is wilted.

6. 6

   Rinse well.

7. 7

   After wilting, I like to sift through and break in half (vertically) some of the larger, thicker pieces of cabbage from closer to the base of the leaves.

8. 8

   Not required, but I think it makes for a better balanced final product.

9. 9

   Cut Daikon into matchstick pieces 1 to 2 inches long.

10. 10

    Chop green onions across in bands, or lengthwise in strips as preferred.

11. 11

    Mince garlic and ginger.

12. 12

    I usually do this preparation while the cabbage is wilting.

13. 13

    Mix everything in bowl then pack semi-tight in jars and put on lids.

14. 14

    Store in cool dark place.

15. 15

    Check daily after 3 days, continuing to check periodically until fermented to your taste.

16. 16

    Could take a week or so.

17. 17

    Refrigerate when down.

18. 18

    Keeps well in the refrigerator for a couple of weeks.

19. 19

    The preparation time listed is in reference to the actual hands-on labor.

20. 20

    It does not take into account the wilting time or, of course, the fermentation time.

* Per serving · 4 servings · Values may vary.