Yield about 10 small bottles DOs • Wear gloves when mixing the chili paste.
• Store kimchi in a cool, dark place— the fridge is the best.
• Make kimchi using different vegetables using the same procedure. DON’Ts • Never use a reactive metal container to store kimchi. Use glass, porcelain, or stainless steel instead.
• FYI, plastic will be permanently stained by the chili.
Demonstration by Len Santos of the Heny Sison Culinary School | Styling and Interview by Elaine P. Lim
Cut root end of 1 long Chinese cabbage (about 500 grams) . Separate the leaves.
Put 1 cup rock salt in a large ceramic bowl and add 5 cups water . Stir to dissolve. Fit the cabbage into the bowl. If necessary, add water to cover completely. Place heavy plate on top of the cabbage and let sit at room temperature for 8 to 12 hours.
Drain the cabbage and rinse under running water. Squeeze dry. Cut leaves into bite-size pieces.
In a separate bowl, combine 1 small (about 160 grams) white radish (cut in 1 1/2-inch julienne strips), 4 to 5 spring onions (cut into 1 1/2-inch fine strips), 1 small leek (white part only) (cut into 1 1/2-inch fine strips), 2 teaspoons finely chopped garlic, 1 teaspoon finely grated ginger, 1 1/2 cups Asian chili powder, 1 teaspoon sugar the other ingredients and mix well. Add the cabbage and mix.
Pack into glass jars and press firmly to remove air bubbles. Cover jars tightly.
Allow jars to sit in a dark area at room temperature for 2 to 3 days. After this fermentation process, kimchi should be kept in the refrigerator.