Kim Chi is the spicy Korean version of sauerkraut. It is served as a condiment with most Korean dishes.
It is traditionally done with Napa cabbage but I used the standard green cabbage from our CSA baskets. If you can not find the Korean chili powder (gochugaru) you can use Chili Garlic Sauce.
Adapted from Mark's Daily Apple
3 pounds cabbage
3/4 cup kosher salt
8 to10 cloves of garlic, peeled
4 inch piece of ginger, peeled and roughly chopped
3 tablespoons fish sauce
1 tablespoon honey
1/2 to 3/4 cup Korean red chili powder
8 to10 scallions, chopped into 1 inch pieces
Cut the cabbages lengthwise into quarters and then across into 1 inch thick ribbons. In a big bowl, dissolve the salt in 8 cups of cold water. Transfer the cabbage to the bowl and use your hands to toss it in the salt water. Cover the bowl with a towel and leave it to rest for 6 hours to overnight.
Remove the cabbage from the salt water and squeeze out as much moisture as possible from the leaves.
Combine the garlic, ginger, fish sauce and honey in food processor and blend until very finely minced. Stir in the chili powder.
Combine the green onions, cabbage and spice mixture, mixing well to coat all the cabbage leaves. Divide the cabbage into quart canning jars, pressing down firmly to remove any air bubbles. Seal the jar with plastic wrap and an elastic band. Let sit at room temperature for 72 hours or longer to ferment. Once fermented to your taste it can be stored in the refridgerator up to 3 months.