Simple Kimchi

No earth burial required. Just some rinsed mason pasta jars.

If I were you, I’d start collecting jars. I really like the Classico brand pasta sauce and they come in these amazing mason jars, so you get to eat some pasta and have a perfect thing for brewing some kimchi. This is pretty simple, but it’s a multi-day recipe.

• 1 head of napa cabbage chopped into 2 inch pieces
• 1/2 cup water
• 1/8 cup kosher salt
• 2 scallions cut into 1 inch pieces
• 4-5 garlic cloves minced
• 2 inches of ginger (about 1 T) minced
• 2-3 T of Korean Chili powder (be sure to use the Korean kind)
• 3-4 anchovies mashed into a paste

Rinse cabbage. Dissolve salt in water. Put cabbage in a large bowl or pot and pour salt water over. Let it sit overnight. Toss once and a while.

The next day, drain the cabbage and reserve the water. Return the cabbage to the bowl and add scallions, garlic, ginger, anchovies and chili powder. If you like it extra spicy lean on the 3 T side. Toss using tongs until it is well coated. Pack very tightly into the jars leaving about 1 inch from the top. Pour salt water over to cover and then close the lid tightly.

Let the kimchi brew on your counter in a dark corner for about 3 days if you like it really sour. Stick it in the fridge on the 3rd day and be careful when you open the lid. It’s bubbly inside!