Kim Chi - Korean Bae Chu Kim Chi Recipe
8 bulbs of fresh garlic or more to taste
2 inches piece of ginger cut up into small pieces
1/4 cup fish sauce
2 teaspoons sugar
1 teaspoon sesame oil
1 tablespoon rice vinegar
Cut Napa cabbage in half the long way.
Cut the stem out at bottom.
Cut each cabbage half in half again.
Cut each cabbage quarters into strips of one or two inches thick each.
Put cut up cabbage into large pot with 3/4 to 1 gal of water.
Add 4oz of salt.
Cover pot for 2 to 4 hours.
Come back after 2 to 4 hrs.
Strain cabbage into a collander.
Shake off excess water then gently squeeze out excess water.
When all done put lid on pot and let stand for 30 minutes.
Time To Make The Sauce:
Tbsp. rice flour added to 1/2 cup water in sauce pan.
Korean Chili Paste:
Then take the pulpy liquid of garlic, ginger, radish and add it to the glue mixture and mix it all up well.
Time To Mix It Up:
Now uncover the cabbage that is in the pot on your counter and get another big pot or mixing bowl out.
Repeat this step until all the cabbage has been moved from bowl one to bowl two and all the chili paste has been used up.
Once all the cabbage has been coated with all the chili paste then move it from the pot that you have mixed it up in and put the kim chi into a large air tight jar. I find that one large head of Napa cabbage prepared into kim chi will fill a 2 quart jar easily. Once transferred into your jar put jar in a cool place with no sunlight for 2 to 3 days to let it ferment, if you see it bubbling this is a good thing. Put in refrigerator. It will keep for up to 2 months.
I am sure once made it will not last that long!