KIMCHEE

"A meal without kimchee is inconceivable for a Korean. Kimchees may be made out of several vegetables, like cucumbers and radishes, but the most popular is cabbage, perhaps because it is the cheapest."
(makes 2 quarts)
INGREDIENTS
1 lb. Chinese cabbage (about 1/2 a large head)
1 lb. white radish
3 T. salt
2 T. finely minced ginger (fresh is *much* better!)
1 1/2 T. minced garlic
5 scallions, cut into fine rounds, including green tops
1 T. cayenne or hot Korean red pepper
1 t. sugar.

Slice cabbage in either bite-sized chunks or strips about 2 inches in length.
Peel radish, cut in half lengthwise then crosswise into 1/8 inch slices.
In a large bowl, put 5 C. water and 2 T. plus 2 t. of the salt.
Mix. Add cabbage and radish and dunk a few times, as they have a tendency to float. Leave in the salty water, cover loosely and set aside for 12 hours, turning veggies over a few times.
After the soak period, take the ginger, garlic, scallions, cayenne, sugar and remaining 1 t. salt in another large bowl. Mix well.
Take the cabbage out of the soaking liquid with a slotted spoon (save the liquid) and add to the bowl with the seasonings and mix well.
Put this mixture in a 2 quart jar or crock. Pour enough of the salt water
over to cover veggies. Leave (at least) 1 inch space attop of jar. Cover loosely with a clean cloth and set aside for 3 to 7 days to ferment.
Stir/turn veggies over daily.
In summer, kimchees ferment quickly; the process slows down in winter. Taste the kimchee after 3 days to check on the sourness. When done to your liking, cover jar and refrigerate. This is really good and is pretty easy to make.
<