Kimchi

From the Ball Complete Book of Home Preservating page 339
Recipe from Ball Complete Ball of Home Preservating
Kimchi. Makes about 2 quarts.
The most distinctively Korean recipe, yet no twonare alike. Almost every family in Korea has its own adaptation of this classic centuries old method of vegetable fermentation. Feel free to vary the ratio of carrots and radishes to your liking. If an Asian pear is unavailable, a domestic pear, an apple, or a persimmon can also be used.
1 medium napa cabbage about 2 lbs
1/2 cup salt for canning or preservating
1 large Asian pear, peeled, cored, and cup into chunks
5 cloves garlic minced
1 2 inch piece of gingerroot, peeled and sliced
1 tablespoon sugar
3 tablespoons fish sauce
2/3 cup Korean chili flakes (gochugaru)
1 medium daikon radish, peeled and cut into thin strips
1 bunch of green onions, cut into 1 inch slices
3 large carrots, peeled and grated
1. Wash cabbage under cold running water. Cut into quarters into 2 inch strips.
In a large stainless steel or glass bowl, combine cabbage slices with salt: massage well with hand, squeeze the salt into cabbage leaves. Cover bowl and allow to stand at room temperature for at least 1 hour.
2. In a food processor or blender, puree Asian pear, garlic, gingerroot, and sugar until smooth. add fish sauce and chili flakes and combine.
3. Drain cabbage and rinse thoroughly with cold water to remove as much salt as possible. Return to cleaned bowl and combine radish, green onions, and carrots. Add Asian pear mixture and combine well.
4. Divide cabbage mixture evenly between 2 quart jars, pressing down firmly with a wooden spoon to remove as many air pockets as possible. Rinse out mixing bowl with 1/2 cup water and divide between the jars. I put napa leafs on the very top to keep the kimchi under the liquid. If the kimchi doesn't come to the very top, clean the empty space inside inside the jar with a damp paper towel to minimize bacteria growth. Center lid on jar. Screw a band on very loosely so that air can escape as it ferments.
5. Place each jar on a plate in a dark, cool place. Should take 24 to 36 hours for the fermentation to take place. Once the kimchi has fermented, tighten the lids and store in the refrigerator. It will continue to ferment, but at a much slower rate.
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