Kimchee

Kimchee

Coarsely chop and place in a large bowl(s):
1 Head Napa Cabbage

1 Japanese or Korean Radish

Combine until mostly dissolved:
2 c. water3/4-1 c. Kosher Salt (or very coarse sea salt)

Pour over the chopped vegetables and soak for 1 1/2-2 hours, tossing occasionally to ensure all veggies absorb the salt water.

In a food processor, blend well:
1 medium Yellow Onion

12 Cloves Garlic

Transfer to a mixing bowl and add:
1/2 c. red pepper powder (no substitutes!)

Fold in:
1 bunch Scallions, thinly sliced and cut into 1" strips

Drain cabbage and radish and coat with the "pepper paste" above.  

Pack tightly into glass jar/dish, seal, and leave on the counter for 24-48 hours, depending on how fermented you like your kimchee!  I fermented mine for about 30 hours and like it just fine.

NOTES: 

• I found these ingredients at Global Foods in Kirkwood.  
• I used the "hot" pepper powder and initially thought it was too spicy, but it mellowed somewhat over the course of a couple days and was just right for me.
• This was easy and delicious!
• The kimchee will keep for several weeks
• This made about 12 c.