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Recipe submitted by alissa/ smart.design@t-online.de

Water Kimchi - pickled cabbage

Ingredients (use vegan versions):

    1 2-pound Chinese cabbage
    1 pound Chinese turnip
    2 scallion
    2 tablespoon fresh ginger
    4 cups water
    2 tblsp salt
    3 large cloves garlic
    1 teaspoon cayenne pepper
    1 teaspoon string pepper (optional)
    2 tablespoon salt
    1/2 teaspoon brown sugar

Directions:

1. Remove the outer leaves of the cabbage. Cut them in half or in thirds, then slice across the grain into 1-inch wide pieces. The small inner leaves may be sliced into squares.  Cut the turnip into 1-inch squares about 1/4 thick. Slice the scallion into 1 1/2-inch lengths, then slice again lengthwise, into fine finger-shaped pieces. Repeat this process for ginger and garlic. Add the cayenne pepper. while mixing well, sprinkle slowly with salt. Let the mixture stand overnight, covered.

2. Mix the water, salt and vegan sugar in a bowl. Pour this solution over the cabbage and turnip mixture. Mix, cover and let stand at room temperature for 24 hours. Place in jars and refrigerate.

Serves: 10

Preparation time: 1

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One thing that I've learned from living in Korea: when I've had the chance to watch our school cooks making kimchi on several occasions, the one thing they always say is important is do NOT use iodized salt because it changes the flavor to something fairly inedible.  Other than that, the stuff is pretty good if you can stand the spice.

Archived comment by: kevin

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