This weekend my mom showed me how to make kimchee. It turned out to be a lot easier than I thought it would be. I took pictures for reference later however.
I could have used a smaller jar for this batch.
We also made a batch of the radish kind.
My mom doesn't really measure stuff so I had to eyeball everything. This is pretty loosey goosey but here is the recipe.
1 nappa cabbage
few green onions
6 garlic cloves - minced
4 tablespoons hot pepper powder
3 tablespoons anchovy sauce
2 tablespoons sugar - SECRET INGREDIENT
1 teaspoon salt
Chop cabbage into pieces
Layer cabbage with salt in a bowl, press down and let soak for a few hours - mixing occasionally
Drain the water that came out of the cabbage
Add green onions, garlic, hot pepper powder, anchovy sauce, and sugar - mix together
Pack the kimchee into a jar, keep it out of the sun, and let it soak for a couple days then it's ready to eat