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V Traditional Kimchi
From Epicurious.com; recipe by Jenny Kwak from her cookbook Recipes from my Mother's Korean Kitchen. Some tips: Korean red pepper powder is available online at www.kgrocer.com. Cayenne pepper does not make a good substitution — its flavor is too mild. To make garlic or onion juice, roughly chop and blend with just enough water to make a smooth mix. Strain out any solid bits. After pickling the cabbage in salt water, drain it well — leave it in a colander for 20 minutes and press to remove all liquid. Once the kimchi has fermented, it will last 10 days in the refrigerator

4 pounds napa cabbage
3/4 cup coarse salt
1 teaspoon finely minced gingerroot
1 cup red pepper powder
2 tablespoons sugar
3 tablespoons garlic juice
1 cup onion juice
4 ounces scallions, cut into 1-inch lengths
Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water. If you want it less salty, rinse the cabbage and then strain it well.
In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.
Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.