Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
Ingredients you will need
Cabbage
Water
Salt
2
Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
Ingredients you will need
Fish Sauce
Garlic
Ginger
Shrimp
Equipment you will use
Food Processor
Blender
3
In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
Ingredients you will need
Mustard Greens
Chili Powder
Green Onions
Garlic
Radish
Chili Pepper
Sugar
Salt
Equipment you will use
Bowl
4
Remove cabbage from water and rinse thoroughly.
Ingredients you will need
Cabbage
Water
5
Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
Ingredients you will need
Cabbage
Radish
Water
Wrap
Equipment you will use
Colander
6
Let sit for 2 to 3 days in a cool place before serving.
7
Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
Ingredients you will need
Sesame Seeds
Sesame Oil
Kimchi
1
Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.