Kim Chi

• t 1/2 cups plus 1 tablespoon kosher salt, divided
• t giant head Napa cabbage, untrimmed
• t/2 pound daikon radish, peeled and grated on the large holes of a box grater
• t green onions, finely chopped, white and green parts
• t/4 cup mild ground Korean red pepper
• t garlic cloves, pressed
• tne 1-inch piece fresh ginger, peeled and finely grated
• t tablespoon soy sauce
• t tablespoon sugar
• t 1/2 teaspoons sesame oil
• t teaspoon toasted white sesame seeds
• t1/2 cup Kim Chi Base liquid- comes in a jar

1. Dissolve 1 1/4 cups of the salt in 2 quarts of water.
2. Peel just the outer leaves from the cabbage and discard or compost them, and then, leaving it untrimmed, quarter it lengthwise through the root end, so the root holds each quarter together. Sprinkle 1 1/4 cups more salt between the cabbage leaves. Starting from the outer layer, lift each leaf and sprinkle salt on it, dividing the salt evenly, so that each layer of cabbage is salted. Put the cabbage in the salted water and place a weighted plate on top to keep it fully submerged.
3. Toss the grated radish in the remaining 1 tablespoon salt and let it drain in a colander while the cabbage soaks in its water bath.
4. The cabbage should soak until the heavy, white parts of the cabbage closest to the root end are pliable but not mushy. Try bending 1-2 leaves. If they break, the cabbage hasn't soaked long enough. It should take 3 or 4 hours, depending on the room's temperature. In the end, the cabbage should offer a little resistance but not break.
5. Remove the cabbage from the salted water and rinse it thoroughly under running water several times (this is important or your kimchi will be too salty). Squeeze lightly and place the cabbage quarters root-side up in a colander to drain. Drain for 1 hour. Rinse the daikon, squeeze out the excess moisture, and continue to drain it.
6. Meanwhile, in a large bowl, combine the onions, red pepper, garlic, ginger, soy sauce, sugar, sesame oil, and sesame seeds.
7. Squeeze the drained cabbage to remove as much water as possible. Slice the cabbage crosswise into pieces about 1-1 1/2 inches wide. Add it to the bowl with the seasonings. Add the drained daikon and toss to coat thoroughly.
8. Transfer the kimchi and its juices to a 1/2 gallon wide-mouth jar and push it down with a spoon. Fasten the lid and let it sit undisturbed at room temperature for 4-5 hours (or overnight), depending on the warmth of the room. It should bubble. Refrigerate for 2-3 days to let the flavors develop before eating.

kosher salt, cabbage, daikon radish, green onions, ground korean, garlic, fresh ginger, soy sauce, sugar, sesame oil, sesame seeds, kim chi base

Taken from www.epicurious.com/recipes/member/views/kim-chi-51788611 (may not work)