Korean Kimchi Recipe

Ingredients:

• 600 g long white chines cabbage
• 100 g coarse or pickling salt
• 25 g coarse or pickling salt 
• 1 lit water
• 160 g small long white radish, cut into 4cm julienne strip
• 1 spring onion, cut into 4cm strip
• 1 small leek, cut into 4cm julienne strip
• 2 tsp finely chopped garlc
• 1.5 tsp chilli powder
• 1 tsp sugar
• 5 g  pickle shrimp
• 20 g salted anchovies

Procedure:

1. trim roots off cabbage ... do not cut or separate leaves 
2. put  100 g of salt in a large bowl with 1 lit water ... stir t dissolve 
3. add cabbage .. add more water if necessary to cover cabbage
4. put a weighted bowl or plate over the cabbage .. to keep in in the salted water
5. keep at room temperature for 12 hours or more ... till cabbage soften
6. drain cabbage .. rinse well under running water ... squeeze dry
7. combine 25 g salt, white radish, spring onion, leek, garlic, chilli powder, sugar, pickle shrimp, salted anchovies ...in a  bowl ... mix well
8. stand cabbage in bowl... separate leaves ... spread radish mixture over leave ... one by one 
9. pack cabbage firmly into a covered porcelain or stainless steel jar ... just large enough to the cabbage ... press out any air ... cover jar
10. refrigerate for 2 hrs ... transfer jar to a warm place ... 25*c for 24 hours to ferment 
11. transfer back to refrigerator and chill 
12. cut before serving

Note:

• never use reactive metal container 
• plastic container will be permanently stain by chilli
• store kimchi in a cool dark place ... a fridge is best

 Source: Korean Kimchi Recipe from a handout at a Korean Food Store