Traditional Napa Cabbage Kimchi

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   1.

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   Dissolve 1 cup salt in 1/2 gallon water.

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   Soak cabbage in the salt water for 3 to 4 hours.

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   2.

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   Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.

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   3.

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   In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar.

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   Toss gently but thoroughly.

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   (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)

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    4.

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    Remove cabbage from water and rinse thoroughly.

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    Drain cabbage in colander, squeezing as much water from the leaves as possible.

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    Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest.

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    Do not overstuff, but make sure radish mixture adequately fills leaves.

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    When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage.

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    Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.

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    5.

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    Let sit for 2 to 3 days in a cool place before serving.

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    Remove kimchi from jar and slice into 1-inch-length pieces.

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    If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds.

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    Refrigerate after opening.

* Per serving · 4 servings · Values may vary.