Green Cabbage Kimchi
aka Yang Bae-choo Kimchi

6-7 lbs green cabbage, about 3 large or 4 small
2/3 cup minced garlic
6 TB grated or minced fresh gingerroot
3/4 cup chopped green onion
1/2 cup Korean red pepper flakes
1 1/2 cups fish sauce, preferably Three Crabs Brand
1/4 cup toasted sesame seeds

Chop the cabbage into 1-2 inch pieces, and place in several big bowls for now. Mix the rest of the ingredients together in a large bowl. In a big container, layer the cabbage and red pepper mixture until you run out of either one. If your container is not big enough, just grab another one and keep going. Close the lid and shake the containers gently until all the cabbage is evenly coated. To ripen quickly, leave out at room temperature for 1-2 days. To slowly ripen, leave it in the refrigerator for 1-2 weeks.

Once this kimchi is ripe, you should eat it fairly quickly. I would recommend ripen a small batch outside and leave the rest to slowly ripen in the fridge. Ripe kimchi will smell slightly sweet and the fish sauce smell will be less noticeable. It will taste different than regular raw cabbage, so just taste it, smell it, and you’ll know.



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