Kim-chi is a vital part of our food source at casa de deranged. We.... usually when I say we I really mean the royal we since I end up doing most of the food prep... back to the post... We ended up making up a batch earlier this summer, but found that we did not make enough with two big pickle jars full of kim-chi. We ended up finishing a jar in a week and that was just too depressing. So we've started up another two batches of kim-chi so that Sam can take some home with him and so that we can have more kim-chi for the winter. The process starts off simple as you just have to rinse out the cabbage and then apply salt to every leaf, add heated water with salt, and then finish it off with some more salt. This takes out the moisture from the leaves. We prepped eight cabbages for regular batch (red) kim-chi and I'll see about starting the second batch today as the cabbage did a fabulous job of releasing its moisture so far.
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