Kimchi

• 1 head of green, Savoy, or Napa cabbage, about 2 pounds, separated into leaves
• 1/2 cup coarse salt, more or less
• 20 scallions, including most of the greens, trimmed and roughly chopped
• 1 tablespoon hot red pepper flakes (or use Korean co chu cara, chile powder), or to taste
• 1/4 cup nam pla
• 1/4 cup minced garlic
• 2 tablespoons peeled and minced or grated fresh ginger
• 1/4 cup sugar
• 3 tablespoons dried salted shrimp, optional

1. Layer the cabbage leaves in a colander, sprinkling a little salt between layers.
2. Let sit over a bowl for at least 2 hours.
3. When the cabbage is wilted, rinse it.
4. Spin it dry in a salad spinner.
5. Use a wooden spoon to mix together the scallions, red pepper, nam pla, garlic, ginger, sugar, and salted shrimp.
6. Roughly chop the cabbage and toss with the spice mixture.
7. Serve immediately or refrigerate for up to a week; it will become stronger every day.
8. Substitute 3 pounds Korean white radish (or daikon) for the cabbage.
9. Trim and peel the radish, then cut into 1-inch cubes.
10. Proceed as directed.
11. Omit the cabbage.
12. Use about 30 scallions.
13. Trim the scallions if you like (Ive seen them made with and without their roots), but do not chop them.
14. Treat them as you would the cabbage in step 1.
15. In step 2, use kitchen string to tie the scallions together in bunches of 5.
16. Put the bundles in a container that will hold them snugly and pour the spice mixture over them.
17. Proceed as directed.

cabbage, coarse salt, scallions, hot red pepper, garlic, ginger, sugar, shrimp

Taken from www.epicurious.com/recipes/food/views/kimchi-386220 (may not work)