We wanted to use vegetables from our garden to make the kimchi, so we started with 2 pounds of chinese cabbage.
After cutting it into 1 by 2 inch pieces, it was sprinkled with 2 tablespoons of salt, mixed well, and allowed to sit at room temperature until the cabbage wilted and released its liquid. We left it overnight.
We also added 2 to 3 large cloves of minced garlic, 1 tsp fresh grated ginger, 1 grated carrot, and 2 or 3 green onions.
The next morning the cabbage was drained and the liquid reserved. It was then rinsed 3 times to remove most of the salt.
The garlic, ginger, carrot, and white parts of the onion are added to the food processor. To this, we added 1 tsp of sugar, and 3 tablespoons of Korean red pepper powder which gives the kimchi its spiciness.
The vegetables are then blended, along with the spices until a paste is formed. Some of the reserved cabbage water is added to the paste to make it easier to blend.
After adding the green onion, the paste is worked into the drained and rinsed cabbage.
The kimchi is then pressed down firmly into a glass jar or crock and covered with a cabbage leaf cut to fit over the top. If needed, more of the reserved cabbage water is added to make sure the mixture is completely covered by liquid.
The jar will be left at room temp to ferment for 3 to 7 days. Tasted frequently, it will be ready when it has developed a sour, spicy taste with a texture like that of sauerkraut.
When the kimchi is finished fermenting, the big cabbage leaf is removed from the top, and the jar is stored in the fridge where it will keep for several months, if it isn't eaten sooner!
