Family Tested & Approved
napa cabbage, b roken into bite-sized pieces, salted
green onions, tops and bottoms julienne
daikon radish, sliced
(bulb) garlic smashed into a pulp
toasted sesame seeds
red pepper flakes (i used 1/4 cup....how hot do you want it?)
Hand shred the cabbage into bite sized pieces. Lightly salt and toss. Let it sit for 1/2 to an hour.
Cover cabbage with water and allow to sit 30+ minutes or until the cabbage sinks (water is absorbed).
Drain the cabbage. A little water is ok...you don't want it too dry. Add the green onions, carrots, radish, garlic, sesame, red pepper, sugar and salt.
Use gloves to toss it altogether to cover completely.
Add fish sauce and mix lightly.
Store in a clean glass jar or a plastic jar. If you want your Kim Chi on the sour side, let it sit for 1-2 days and then put it in the fridge.
Last Updated: Mon, Jun 13, 2016