this kind in the picture made with asian radish. They were fresh and very good. We ate them last night for dinner with some kimbap.
5 cups green or Chinese cabbage, cut into bite-sized pieces
6 tsp. salt
2 tbsp. sugar
1 tsp. to 2 tbsp crushed red pepper flakes...depends how spicy you want it
1/4 tsp. finely chopped ginger root
1 clove garlic, peeled and chopped
2 green onions, chopped
-In a large colander, mix cabbage with 5 tsp salt. Let stand for 3 hours.
-Rinse cabbage two or three times. Gently squeeze out excess liquid with your hands.
-Place the drained cabbage in a large glass bowl. Add the remaining 1 tsp. salt and the rest of the ingredients and mix.
-Cover cabbage mixture tightly with plastic wrap and let stand at room temp for 1 or 2 days.
-Chill kimchi before serving. Store tightly covered.
-Kimchi will keep indefinitely in the refrigerator.