Napa Cabbage Kimchi (Baekju gimchi) Recipe hannaone

• 2 head napa cabbage (approximately 2 lbs)
• 1/2 cup salt (for brine)
• 1/4 small Daikon radish
• 8 spring or green onions
• 1 tablespoon finely ground red chili powder
• 3 tablespoon coarse ground red chili pepper
• 8 cloves garlic, peeled
• 1/2 small nashi pear
• 2 ounces fresh ginger, peeled
• 1 tablespoon shrimp or anchovy paste (If you do not like the somewhat fishy element of kimchi, you can omit this ingredient, just be sure to increase the amount of salt below by at least one tablespoon)
• 1 tablespoon sugar
• 1 teaspoon salt

1. Shred the daikon into a strainer or colander.
2. Rinse 1 time in cold water and drain.
3. Place in a small bowl and lightly sprinkle with salt.
4. Set aside until time to mix.
5. Slice the ginger and pear into small pieces and toss in blender.
6. Add garlic cloves and just enough water to blend into a thick paste.
7. Pour blended mix into a small mixing bowl, then add all other paste ingredients and mix well.
8. Cut the green/spring onion into roughly 1 inch sections and add to paste, mixing until onion is completely covered.
9. Let stand about fifteen minutes.
10. Add the shredded Daikon to the Napa cabbage and lightly toss.
11. Add the seasoning paste and mix until well spread throughout the cabbage.
12. Place into glass mason jar(s), leaving room at the top of the jar to accommodate swelling, and refrigerate.
13. Depending on your sour level, the kimchi will be ready to serve in anywhere from one hour to several days.
14. Note: To speed the souring/fermentation you can let the kimchi sit out at room temperature for up to 24 hours, just be sure to release the pressure that will build up.
15. Kimchi will swell and create pressure during the fermentation process.
16. It is important to release pressure every so often to prevent breakage of storage container.

cabbage, salt, radish, spring, ground red chili powder, ground red chili pepper, garlic, pear, ginger, shrimp, sugar, salt

Taken from www.chowhound.com/recipes/napa-cabbage-kimchi-baekju-gimchi-11302 (may not work)