NAPA CABBAGE KIMCHI
_Baechu Mock Kimchi **Editor's note:** The recipe below is excerpted from restaurateur Jenny Kwak's book, _Dok Suni: Recipes from My Mother's Korean Kitchen._Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. _ _To read more about Kwak and Korean cuisine, [click here.](http://eat.epicurious.com/eat/going_global/?/eat/going_global/korean/intro.html)_
Provided by Jenny Kwak
Yield Serves 5 to 6
Number Of Ingredients 9
Steps:
- 1. Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.
- 2. In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.
- 3. Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.
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