How to make Kimchi

I hope everyone is enjoying 2011 so far. D and I have been busy already with a weekend in Seoul. There we went for a nice dinner, did some shopping, went to Dr. Fish (D was very brave), and just wandered around. Last weekend I went and volunteered at a dog shelter in Busan. It was a lot of fun to go and play with some very needy dogs. The majority of dogs have been rescued from markets prior to being sold for meat. The people who run the shelter are amazing and put everything they have into giving these dogs a good life. We are considering fostering a dog for the remainder of the time we are here but we (I) are concerned that we may have a hard time giving it up! We do plan to go back to volunteer in the future.

So last week I decided to try to make Kimchi. This is a staple in our diet here as it is served at every restaurant in some form. I had heard there is something like 60 different types of Kimchi, and it is based on where the kimchi is made. Kimchi is served with other banchan (side dishes) at restaurants and personal homes. So since this is a staple I thought I should at least try to make it and expand my Korean experience.

Now don't worry this recipe is very easy, because if I can do it so can you! Here is the ingredient list:
2 napa cabbages
1 medium daikon radish
1/4 cup coarse sea salt
1 cup water
4 green onion, cut into 2 inch lengths
7 cloves garlic, minced (no garlic press, actually cut it!)
2 tbsp ginger minced or grated
2 tbsp Korean chile powder
2 tbsp Asian fish sauce (or use tiny salted shrimp if you can find it)
(I halved this recipe because the full recipe will make 4L of Kimchi)
Dissolve the salt in one cup of water and then cut the cabbage and radish into two inch lengths. Add the cabbage and radish to the salted water and toss. The cabbage and radish has to sit in this bath for 6 hours or over night.

The next day drain the salt water and place to the side. Add the green onion, garlic, ginger, chile powder, and fish sauce

Mix all of this together and place in a glass jar with a tight lid, I used 2 1L jars. Add the mixture and then pour the salt water over top leaving 1 inch on top. Seal the jars and place in a cool dark place (not the fridge) so that the kimchi can ferment.

After 2 to 3 days you can open the jars and try your kimchi! Once the jar is open place in the fridge. You can search other recipes that use Kimchi in order to use all of this. Last night D and I made Kimchi fried rice, delicious!

Well D and I are off to Hong Kong today. We are very excited about this trip. This will be the first break D has had since September. We will write when we get back.

Stay safe,
J