Everytime I make it I look up recipes on the web and "average".
Cut up a cabbage and soak it a couple hours in brine made of 1 gallon of water and 1/2 cup kosher salt. Drain and rinse.
Today I chopped up four green onions that were getting pretty big, maybe an inch diameter, and a bunch of green shallots.
Minced four cloves of garlic and about a tablespoon of fresh ginger.
For the chili component I always use Vietamese chili-garlic paste (the kind with the rooster on the jar) cause I have yet to find Korean chili powder, used probably a third of a cup, will be hot enough to break a sweat on a longtime chili head. Put a teaspoon of ground cayenne for good measure.
3 tablespoons of fish sauce.
Mix everything up and pack in sterile jars. Put lids on it and let ferment on the counter for a week or so and then refrigerate.
I used two smallish Napa cabbages and probably threw too many of the big outer leaves in the compost pile cause I only had three pints when it was done. The cabbage will wilt in the brine about as much as if you cooked it.
It always comes out pretty good but never as good as a good Korean restaurant's.
I bet ya' next Sunday I'll eat vension "Bulgogi" and kimchi til I near founder. : )
