HOW TO MAKE KIM CHEE 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:

• Combine first 7 ingredients in a bowl and refrigerate.
• Put the napa cabbage in a large bowl.
• Stir and rub the scant 1/4 cup of salt onto the napa cabbage.
• Press overnight until the liquid rises out of the napa cabbage -- don't add water and don't drain.
• To press, use a lid that is smaller than the bowl you are using and put some sort of weight on the top.
• Add TO TASTE the kimchee base that you prepared the night before to the napa cabbage and its liquid.
• Mix in the green onions, if desired.
• Refrigerate and serve the next day.
• The base can be used for cucumbers instead of napa cabbage, following the directions above but substituting cucumbers instead.