The Hindu Business Line : Making of kimchi

Ingredients: 1 long white napa (Chinese) cabbage; 1 cup coarse or pickling salt; 5 cups water; 1 long white radish, cut in 4-cm julienne strips; 4-5 scallion (spring onion) cut in 4-cm julienne strips; 1 small leek, white part only, cut in 4-cm julienne strips; 2 teaspoons very finely chopped garlic; 1 teaspoon finely grated ginger; 1 1/2 cup chilli powder; 1 teaspoon sugar; 70-80 grams pickled shrimp; 85 grams salted anchovies; 1 large bowl to hold cabbage while soaking in water.

Method: Remove root end of cabbage without separating the leaves. Put all the salt in a large bowl and add 4 cups water. Stir to dissolve the salt. Fit the cabbage into bowl, adding water if necessary so it is covered.

Place several heavy plates as weights on top of the cabbage and let sit at room temperature for 8-12 hours. Drain the cabbage, and rinse under running water, and squeeze dry. In a separate bowl, combine all other ingredients and mix well. Slightly separate the cabbage leaves and pack them well with the radish mixture. Place into glass jar and press firmly to remove air bubbles. Cover the jar tightly. You could even cut the cabbage into bite-sized pieces before adding chilli paste or soaking in brine water. Seal the filled jars and store in a dark room for 2-3 days. Following this early fermentation process, place the jar in the refrigerator and store it back in the fridge after each serving.

Important: Never use a reactive metal container to store kimchi; use porcelain or stainless steel. Plastic will be permanently stained by chilli.

Source: www.lovethatkimchi.com