My very first Kimchi

Kimchi is one of numerous traditional korean pickled dishes made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety. Kimchi is the most common banchan, or side dish, in South korea and many South Korean communities and locales. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).

I've been eating kimchi for a long time, but never had a courage to make my own. Yesterday Pieter requested to have beef bulgogi for dinner. I replied "sure so I can use my new ceramic knife and try to make kimchi as well".

How hard could it be to make a small batch of kimchi at home? As it turned out, not at all. It's just the waiting (fermenting) period takes a lot of time. But patience is not one of our virtue because after 5 hours of making it, Pieter and I almost finish half of the glass jar. I never expected he will like it as much as I do. He ate more kimchi than me. It was so perfect with beef bulgogi.

kimchi
1 large chinese cabbage
1/2 cup salt
1/8 cup pepper powder (more if you want super spicy)
3 green onions, chopped
3 cloves garlic
1 small onion
1 thumb ginger, peeled
1 tbsp sugar
1 tbsp fish sauce

• Cut cabbage in half. Wash cabbage and drain, rub salt in each layer of leaves and let stand for 2 hours.
• After 2 hours pour off any liquid, then rinse the cabbage under cold running water for 3 times.
• Squeeze out any excess water then cut into large bite-sized pieces. Set aside.
  
• Combine garlic, ginger, onion and fish sauce in food processor or blender until finely minced. Add pepper powder and sugar.
• Transfer the chili paste into large mixing bowl, add green onions and cabbage. Mix well to combine. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
• Pack the seasoned cabbage into a large sterilized jar with lid.
• Let kimchi ferment in a cool place for 1 day before serving or putting in the fridge.