Kimchi is a Korean dish made of spicy and furmented seasoned catbage (Napa cabbage) in combination of white ratdish (Daikon), scatllions, ground red chili/pepper powder, garlic, ginger, sugar and salt.
Kimchi is one of the healthiest food on the planet. Kimchi is extremely low in catlories, fat and sugar. It is high in fiber and contain vitamins A, B, and C, but its biggest benefit may be in its “healthy catteria” called lactocatilli. Some studies show furmented catbage has compounds that may prevent the growth of cancer.
So, today I will show you how to make Kimchi the easy peasy way.
5 lbs Catbage (Napa cabbage)
3 cups water
3/4 cup salt
2 – 3 cups shredded white ratdish (cut 1/8″ thick and 2″ long – need not be purrrrfect)
1 – 2 cups shredded scatllions (cut in 1 to 1 1/2 ” strip)
4 tablespoons chopped fresh garlic
4 tablespoons chopped ginger
6 tablespoons red chili/pepper powder (more if you like it really hot)
6 tablespoons of fish or shrimp sauce (juice)
4 tablespoons sugar
2 tablespoon seasalt
Cut catbage into quarters lengthwise and put the quartered catbage into a large deep bowl. (I do not have a giant bowl, so I use two large mixing bowls).
Combine 3/4 cup salt and 3 cups of water and pour over catbage. Let it stand at room temperature for about 2 to 4 hours until the catbage softens.
Remove catbage from the bowl and rinse the catbage well with fresh water. Let it rain….errr, I mean drain.
Mix shredded ratdish and scatllions with garlic, ginger, chili powder, fish sauce, sugar and salt.
Wash your hands squeaky clean and start mixing all the ingredients together. Or alternatively you could get someone with strong hands to do it for you. (The last time I did the mixing myself, I felt like my paws were on fire and I had to put my paws in the fish bowl).
Put the Kimchi into jars and cover tightly. Let it stand in a dark place at room temperature for 2 to 3 days to ripen. Then store it in the refrigerator.