Kimchi

According to my Joy of Pickling, "Korean scientists have found that fresh cabbage kimchi is actually more nutritious than unfermented Chinese cabbage....Its levels of vitamins B1, B2, B12 and niacin are twice what they were initially, and its vitamin c level equals that of fresh cabbage."

....And guess what? It tastes amazing! Unfortunately, for this particular recipe, I could not find Korean chili powder, so I substituted chili powder and chili flakes. My lovely friend Kelsey just happens to live in South Korea. I spoke with her while waiting for my cabbage to soak in the salt brine and told her about the kimchi. She was delighted and said I needed to make some for her arrival. Sure I would, just as long as she sends some of that spicy magic powder directly from Korea.

The recipe I used was from the Joy of Pickling, but I did tweak it a bit with more garlic and spice. Before I play around with too many variations, I thought it best to begin with the basics. Once I perfect the base recipe, then I will go on to add things like carrots or daikon radish.

Cabbage Kimchi

3 tablespoons plus 1 teaspoon pickling slat
6 cups water
2 pounds Chinese cabbage, cut into 2-inch squares
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock or a nonreactive pot and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68 degrees F, for 3-6 days, until the kimchi is as sour as you like.

3. Remove the brine bag and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Makes about 1 1/2 quarts.