Napa Cabbage Kimchi

Makes one gallon

1 cup plus 1 tablespoon

kosher salt

1/2 gallon water

2 heads Napa cabbage, cut

into 2-inch wedges

1 bulb garlic, cloves separat-      ed and peeled

1 2-inch piece of gingerroot

1/4 cup Korean fish sauce

(see note)

1 daikon, peeled and grated

1 bunch scallions, cut into

1-inch lengths

½ cup Korean chili powder

(see note)

1 teaspoon sugar (optional)

Sesame oil (optional)

Sesame seeds (optional)

1.

In a large bowl, dissolve salt in ½ gallon water. Soak cabbage in salt water for 3 to 4 hours.

2.

In the bowl of a food processor or blender, combine garlic, ginger and fish sauce and process until finely minced.

3.

In a large bowl, combine daikon, scallions, garlic-ginger mixture, chili powder, 1 tablespoon salt and sugar, if using. Toss to combine thoroughly.

4.

Remove soaked cabbage from water and rinse thoroughly. Drain in colander, squeezing as much water from the leaves as possible. Toss with daikon mixture.

5.

If eating right away, toss with sesame seeds and sesame oil. If fermenting, pack into 4 sterilized 1-quart jars and press firmly to remove air bubbles. Allow kimchi to sit in a cool place for 2-3 days before serving. Kimchi will be good stored in the refrigerator for up to three weeks.

Note:

You can find Korean fish sauce and chili powder in Asian markets such as H-Mart.

Per half-cup serving:

23 calories, 1 gram protein, 5 grams carbohydrates, 2 grams sugar, trace fat, no cholesterol, 3,909 milligrams sodium, 2 grams dietary fiber.