HOW TO MAKE JAPANESE KIMCHI RECIPES

Steps:

• Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.
• Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.
• Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture. Add the daikon radish and green onions to mixture, stirring to combine. 
• Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.
• Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.
• After 2-5 days of fermentation, store kimchi in refrigerator.

Steps:

• For the fried rice, prepare the rice to cool while you marinate the meat (see below), including up to the night before you want to serve the meal
• Cook rice and spread onto parchment-lined baking sheet to cool completely
• For make ahead, chill overnight in plastic baggie
• Heat oil in large nonstick pan over high heat and crisp rice, season with soy sauce or tamari and remove to a baking sheet
• Reduce heat a bit and add butter (or 1 tablespoon more oil) and cook carrots with onions to soften
• Add the ginger and garlic and wilt in greens
• Add kimchi, gochujang ketchup or paste and sesame oil, add back the crispy rice and combine
• Top with soft fried egg or make small omelets, then roll and chop or shred and add to rice
• Garnish with nori, scallions or chives and serve
• For the marinade, whisk up ingredients, add to double-lined plastic food storage bag with the flanken ribs and refrigerate 8 hours or overnight
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan To prepare the flanken ribs, heat a large cast-iron skillet over medium-high heat
• Coat pan with high-temp oil, shake off excess marinade and cook flanken 4 minutes, then turn and cook 3 to 4 minutes more
• Remove to platter, add more oil to coat pan and brown mushrooms and scallions
• Add chiles and toss 2 minutes more, then top the ribs with veggies and sesame seeds