Granny Weed's Kimchi Recipe

Ingredients

2 Large heads Napa cabbage, washed, spines removed, coarsely chopped

2 Tbsp Kosher salt

1 or 2 bunches of green onions, all of the white and part of the green, sliced

2+ Tbsp minced fresh garlic

2+ Tbsp grated fresh ginger

1 - 2 Tbsp ground, dried chili pepper (Korean or Mexican varieties will work, less if you don't like a lot of heat!).  NOT chili powder

2 Tbsp fish sauce (optional for vegetarians)

1 tsp sugar

6 cups of water

Instructions

In a very large bowl, dissolve the salt into the water.

Add prepared cabbage to water, cover with a plate, a bowl on the plate and put a weight

into the bowl to push the cabbage down.

Soak for at least 10 to 12 hours.

Drain the cabbage and reserve the salt water that it was soaking in.

Mix together the onions, garlic, ginger, chili pepper, optional fish sauce and sugar.

Add the mixture to the drained cabbage and mix well.

Stuff the cabbage mixture into a 2 quart jar.

Fill with the reserved salt water to the top of the jar.

Cover and allow to ferment at cool room temperature for 2 to 3 days.

Store in the refrigerator for up to 3 months (if you have any left!)

Notes

Turn jar over and back a couple times to ensure all cabbage continues to mix with the spices.

Easy prep of the cabbage is to cut the bottom 1 or 2 inches off the head, hold together while

rinsing within and without, set the head bottom down in a bowl and remove leaves one by one.

http://mamasweeds.com/2013/10/16/make-your-own-kimchi/