Execution :

KIMCHI, execution :

1. Dissolve in a bowl 1-cup salt in enough water to cover cabbage quarters. Add cabbage to bowl and set aside 3-4 hours.

2. Combine garlic, ginger, and fish sauce in a blender or mini food processor and pure.

3. In a large bowl combine grated radish, green onion, bitter greens, garlic puree, chili powder, the remaining 1 tbsp salt, andthe sugar. Mix well and set aside until cabbage is ready or at least 2 hours.

4. Remove cabbage from water and shake or squeeze out excess water. Stuff the radish mixture between each cabbage leaf. Work form the large outside leaves in. When all the cabbage is stuffed place then into a bowl and press them down firmly.

5. Let in marinate in the refrigerator or another cool, dry place 3 days. Then chop into 2-inch chunks and mix well. The kimchi is ready to eat but will improve with some further fermentation. After 3 weeks the remaining kimchi should not be eaten raw, but used as an ingredient in hot pots, dumplings, or fried rice.