Many kimchi recipes call for things like fish sauce, daikon radish or chili paste - all ingredients that can be hard to come by. This recipe for kimchi is simple and can be made with ingredients found easily, maybe even in your own garden.
Ingredients:
2 large heads of Napa cabbage, sliced thin large heads of Napa cabbage, sliced thin large heads of Napa cabbage, sliced thin
2 large bunches of green onions, sliced thin large bunches of green onions, sliced thin large bunches of green onions, sliced thin
1 head of garlic, minced head of garlic, minced head of garlic, minced
Combine all ingredients in a very large bowl. Massage salt into vegetables and let sit 5-10 minutes to give the salt an opportunity to draw out the juices.
Pound with a Cabbage Crusher or pounding tool until enough juices are released to cover the mixture completely.
Stuff the mixture into a clean jar, pressing underneath the liquid. If necessary, add a bit of water to completely cover.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the kimchi is finished, put a tight lid on the jar and move to cold storage. The kimchi's flavor will continue to develop as it ages.
