Kimchi

Kimchi

Many years ago I lived in Taiwan. I tried Kimchi for the first time there and loved it. Kimchi is Korean so I'm not sure how authentic the Kimchi I had in Taiwan was, but I will give it the benefit of the doubt. This recipe is definitely not authentic but I absolutely love it.

2 heads	napa cabbage ( or 3 small heads)
3 tbl	kosher salt
2 tsp	granulated garlic
1	Serrano pepper chopped (seeds and all)
2"	piece of fresh ginger, grated
1 tbl	Asian fish sauce
6 tbl	rice wine vinegar
4 tbl	water
4 tbl	sesame seeds

Cut the Napa cabbage into 1½" pieces. The softer parts of the leaves are the best part. I toss out most of the thicker harder portions of the Napa cabbage. Put the cabbage in a large colander, sprinkle with the salt, and mix well. Let this site in the sink for two hours. The cabbage will wilt. Squeeze the water from the cabbage and place it in a large non-reactive bowl.

Now put the garlic, Serrano pepper, ginger, fish sauce, vinegar, and water in a food processor and process until smooth. Pour over the cabbage, add the sesame seeds, and transfer to a resealable plastic container. Refrigerate over night.

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