Cabbage Kimchi



Western cabbage has much vitamins C and U, and is good for health and beauty. Good cabbages are heavy, and you should be able to feel the moisture from the cut root-end. It takes about a day to ferment. When serving, slice neatly so that the slices will form a natural art.



Materials(makes for four) and Precooking

1 cabbage, ordinary Western one
1 cup coarse salt
3 cups water
1/2 radish
1 binding dropwort
1/2 binding each young scallion,leaf mustard
1/2 cup ground red chili
1/2 cup shrimp juice
2 bulbs garlic
1 chunk ginger
1 spoon sugar
a small amount of salt
cabbage separate the leaves by taking out one by one and salt in salted water for 30 minutes. Rinse and drain.
radish clean and wash. Cut into 4cm (1 1/2 inch) pieces.
young scallion, leaf mustard, dropwort clean and wash. Cut into 4cm (1 1/2 inch) pieces.
shrimp juice gather up the solid part and mince.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Seasoning; Mix ground red chili well with the radish slices. When the radish slices are red, knead in leaf mustard, young scallion, dropwort, minced garlic, ginger and shrimp juice. Flavor with salt and sugar.
  2. Spread seasoning on a leaf and lay another layer of leaf on top of it. Repeat this until all the leaves are used up.
  3. Ferment in a pot, with a heavy stone weighting it.
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