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Kim Chi (From Making the Fall Flavorful, 10/08)

Category
side dishes
Cuisine
vegetables
Source
Joe George
Prep Time
1 week
Number of Servings
makes 4 servings
Ingredients
1 head Napa cabbage, cut into two-inch pieces
1 small daikon, grated
2 tablespoons kosher salt
2 cloves garlic, minced
1 small piece ginger, minced
1 small onion, minced
2 tablespoons chili paste
1 tablespoon sugar
Directions

Mix all of the ingredients together in a large bowl. Transfer to a container that is wide enough to fit a few small plates inside it. Press the cabbage down and weight it with plates. Cover the container and leave at room temperature. After a day it should release enough liquid that it is submerged, if not, add a little salted water. After about two days small bubbles will appear, after about a week or so it will smell and taste distinctively sour. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation