Baechu Kimchi

(Cabbage Kimchi)

Makes 2 quarts

3   tablespoons coarse salt

1   head cabbage, halved lengthwise, (2 1/2 to 3              pounds)

3   cloves garlic, cut into slivers

1   teaspoon of fresh ginger slivers

6   green onions, cut into 3-inch pieces, plus 2 green onions, thinly sliced

1/4 pound Korean radish, peeled and cut into julienne pieces, plus 6 to 8 1/4-inch-thick, peeled round slices (divided; see note)

2    tablespoons fish sauce (nuoc mam or nam pla)

3    tablespoons Korean red pepper powder (see note)

3    tablespoons hot water

sprinkle the salt all over the cabbage sections, lifting up some leaves to sprinkle inside. Let stand at room temperature for 3 hours in a dish large enough to hold the substantial amount of liquid that will accumulate. Then rinse the cabbage with cold water and firmly press out the liquid, set aside.

To make stuffing: Mix garlic, ginger, green onion segments and slices, radish, fish sauce, red pepper powder and hot water. Toss the mixture as though it were a salad.

Take a handful of the stuffing and rub it all around the exterior of the two cabbage sections, scattering some between the leaves. Then take the outer green leaves of the caggage still attached to the core and fold them over to enclose the stuffing.

Rub the round slices of the radish with some of the stuffing and put them on the bottom of a large glass or plastic container with a tight lid. Put the cabbage over them and the remaining stuffing over all. Cover tightly. (put the container in a plastic bag if you want to prevent the pungent aroma from wafting around the refrigerator of the kitchen)

Let the kimchi mature at room temperature for 24 to 48 hours (less time in warmer temperatures, more time in colder temperatures), then refrigerate for several days before serving.

Note:Sometimes called Chinese radish or giant white radish, Korean radish (muu) is a large vegetable from 3 to 10 inches long, football-shaped, with a firm, white flesh. It is not the same as dai-kon (Japanese) radish. Don't use Western red radishes as a substitute, either.

Note: Korean red pepper powder and Korean red pepper flakes are found in Asian markets. Do not substitute cayenne pepper.

From "The Korean Kitchen: Classic Recipes from the Land of the Morning Calm" by Copeland marks with Manjo Kim.