Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Heads Chinese cabbage
-OR- white cabbage
1 c Salt
1 lb Daikon
6 Green (spring) onions
4 Garlic cloves
1 Piece fresh gingerroot (1")
1 Celery stalk
1 Hard, semi-ripe pear
4 tb Ground red pepper (cayenne)
1 tb Granulated sugar

1. Remove (do not discard) the outer leaves from the
cabbage. Quarter the cabbage and place together with
the outside leaves in a large bowl. Sprinkle on the
salt. Let stand 3 hours, turning occasionally. 2.
Peel the daikon and cut into long thin strips. Cut
the onions into 1." strips and then shred lengthwise
into slivers. Mix the daikon and onion strips
together in another bowl and let sit while the cabbage
and salt mixture is sitting. 3. Peel and mince garlic
and gingerroot. Cut celery into 1" lengths and shred
lengthwise. Peel, core, and slice the pear and then
cut into long strips. Mix these ingredients together
with the cayenne and granulated sugar and combine into
the daikon and onion mixture. 4. The cabbage will have
produced a brine after sitting. Remove the outer
leaves from the brine and set aside. Take a quarter
of the cabbage head, rinse it under running water then
pack the daikon and onion mixture between the leaves.
Set it in the bottom of a crock or other container.
Repeat this procedure with the remaining three
quarters. Any remaining mixture should be layered over
the cabbage.
Press down. 5. Place the outer leaves in a layer on
top of the cabbage and cover the crock. Set a small
weight on top of the cover and let sit for 3 days.
The longer it sits the stronger it gets! It can be
stored for a month prior to opening. Keep it in a cool
(60 degree) place. After removing the Kim Chi from the
crock it can be stored in glass jars and used as
needed. This is a strong recipe and if it is still not
hot enough, diced red peppers with seeds can be added,
to the daikon and onion mixture, but do so at your own
risk!

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