On Thursday I had ventured onto the Beltway to get to the international grocery. I bought enough cabbage for two batches, but decided upon making just one (I'm now reconsidering that). A curious friend came by to participate in the process. So we chopped cabbage, then massaged salt into it.
|Cabbage, salt and water, doesn't look very appetizing.|
Next we chopped the mu (Korean radish) and the scallions for the kimchi. We realized that we had significantly more than we needed, so we made radish kimchi (one of my favorites) too!
|Mu, Korean radish|
|Radish kimchi, before fermentation|
We had several cups of coffee and chatted.
Then we tossed the cabbage with the mu, the ginger, garlic, chili powder, scallions, and fish sauce.
|Coarsely ground Korean Chili|
|Fresh bottled kimchi, the mild version.|
|Grape leaves. |
Need to find out how to keep them rolled.