Kimchi

Step 1 - Prepare Cabbage
First cut the cabbage in half and cut away and remove all bad outer leaves/sections as well as the stem if there is any remaining. Next cut the cabbage just one to two inches right down the center from the stem area.

Step 2 - Soak Cabbage
Wash the cabbage and make ready the salt bath. Salt bath consists of water and lots of salt (salt to taste and beyond). Once prepared put cabbage into salt bath and let sit 8-10 hours over night works as well maybe even better because no real waiting is involved. Cabbage is done soaking when it is nice and flexible all the way through and a little slimy feeling.

Step 3 - Wash Cabbage
If making large quantities, the three bucket system works well dunking and rinsing one cabbage at a time through a series of baths and laying it out that the water might drain out. If only interested in making small amounts feel free to be creative. The main idea is to remove the salt from the outside while keeping the flavor inside. The fleshy part of the cabbage should taste pleasantly salty once washed/drained.

Step 4 - Make the Spicy Sauce!
This is a high security portion and ultimately nothing is fixed so make your own concoction and enjoy. For the Kimchi we make the sauce consisted of radish cut in strips, pepper powder, water, vinegar, fermenting/yeasty fish guts, green onions, garlic, salt, onion, various greenery and more pepper powder. Again stir and season to taste whatever that might mean to you. It should taste maybe a little hotter than you would normally eat and have a smell that could clear the room. Unless of course you like the smell.

Step 5 - Sauce the Cabbage
Now take your sauce and generously coat each layer of the cabbage leaves until you have a reddish tent and general mess about the whole thing. Now wrap the longer leaves around and form into a tight ball. Put into an air tight container root side down in order for all the saucy stuff to soak into the whole thing properly. If you make enough the sauce will end up pretty much everywhere so be careful!

Step 5 - Refrigerate the Cabbage
If you desire to make your refrigerator smell like Kimchi, place the container inside it and in eat as desired. Note as well that the longer one waits to devour the delicacy the better it tastes. It is recommended to wait at least three months for a deeper taste. Also note that if you do not wish your refrigerator and all its contents there in to smell and potentially taste of Kimchi it might be best to find a location where you could bury it in a earthen jar. Burry the jar up to the top and no deeper.

Step 6 - Eat the Kimchi
You now have some delicious kimchi to eat as a side dish for breakfast, lunch and dinner :) O yeah, it works well to take sizers and cut the kimchi into smaller sections for more comfortable eating when the time comes. Enjoy!

Pictures to Follow...