Kimch’i (Fermented Cabbage)

Ingredients

• •2 whole Chinese cabbages
• •1 Chinese radish
• •7 green onions
• •2 ounces Japanese parsley
• •10 cloves garlic
• •1 oounce ginger
• •½ cup shrimp or fish sauce
• •½ cup ground red pepper
• •1 cup large crystallized salt
• •1 tablespoon regular salt
• •1 teaspoon sugar
• •1 red chili pepper
• •Roasted sesame seeds
• •1 cup water

Directions

1. 1From the base of the cabbage, make a deep cross mark with a knife, and use hand to separate into 4 pieces. In about 140 ounces of water, pour three cups of big crystallized salt and mix well. Put cabbages in that water and leave them for about 3 to 4 hours. Take them out, wash them with water and drain water.
2. 2Meanwhile, in a big container, mix ground red pepper with 1 cup of water. Add shredded radish, and mix well until radish become reddish. Cut Japanese parsley and green onion into 2-inch length pieces. Chop garlic, chili pepper and ginger well. Put Japanese parsley, green onion, garlic, ginger, chili pepper and roasted sesame seeds into the mixture and mix well. Add shrimp sauce or fish sauce, salt, and sugar.
3. 3Put the mixture between every cabbage leave. Don’t miss any leaf. Use the outer leaf to warp the ¼ cabbage to keep inner mixture. Fill another container with all the seasoned cabbage. Press cabbage well into the container, and cover it with a lid. Leave it at room temperature for about 5 hours to 24 hours.
4. 4You can store kimch’i for up to 5 months in a refrigerator. If your kimch’i is too fermented, use them for other kimch’i dishes.