Kimchi, My Way

• 1 head Napa cabbage, about 2 pounds
• 5 tablespoons coarse salt
• 1 cup peeled and julienne daikon radish
• 1 tablespoon or more of ground red Korean chilies
• 4 tablespoons fish sauce
• 2 tablespoons peeled and minced garlic
• 1 tablespoon peeled and minced or grated ginger
• 2 tablespoons sugar
• 1/2 cup minced scallions, green part only
• 3 tablespoons salted shrimp (sold in jars at Korean stores)

1. Place the cabbage in a colander and sprinkle it with the salt, making sure to get plenty of salt between the layers of leaves.
2. Let sit, undisturbed, for 2 to 3 hours.
3. When the cabbage is very wilted, rinse it well, making sure to rinse again between the layers of leaves.
4. Shake it dry.
5. Mix together radish, ground chilies, fish sauce, garlic, ginger, sugar and scallions; the mixture will be bright red.
6. Combine shrimp with spice mixture.
7. Use your fingers to pack the whole cabbage, inside and out, with the mixture.
8. Or cut the cabbage up, and toss it with the mixture.
9. Serve immediately, whole or cut, or refrigerate.
10. Keeps well for a week, becoming spicier every day.

cabbage, coarse salt, radish, ground red korean, fish sauce, garlic, ginger, sugar, scallions, shrimp

Taken from cooking.nytimes.com/recipes/5529 (may not work)