http://www.maangchi.com/recipe/napa-cabbage-kimchi
You will need a plastic box big enough to fit huge chunks of cabbage like the pic below
Marinating the Napa Cabbage (4hrs) :
Ingredients:
1 Napa Cabbage
rock salt
You will have to cut the cabbage into 4 parts along the length.Then put rock salt on all the layers and let it sit in a bowl for 2 hrs. After 2 hrs reverse the pieces, so that the other side is not left raw, let it soak for another 2 hrs. Now wash the pieces thoroughly 3 times(i dont know why 3 times ..i guess till the excess salt is removed). Watch the video for reference.
Seasoning:
Ingredients:
radish (Watch the video to see how it is cut)
chives (Asian or normal..I used normal ones) - small bunch (the herb portions we normally get in grocery store)
green onions - 5
1 large Korean pear
1 small onion or 1/2 onion if big
5 garlic pods
piece of ginger the size of ur thumb :)
Soy sauce 2 cup
salt
Korean coarse red pepper powder(why korean pepper powder, coz its not too spicy) - 2 cups
Puree pear, onion,garlic and ginger. Add all the other ingredients to this and mix well.
Now coat each layer of the marinated cabbage with this mixture.
Place them in a plastic box and leave it out side for a day or 2 (time to ferment..I left mine for 2 days coz its really cold) and refrigerate for atleast 4 days before using.
They say it lasts for more than a month or 2 but we finished our batch in less than 3 weeks .
