Watch grandma Yu Um Chon as she makes a pot of kimchee. Delicious!
If you want to try your hand at making some, her recipe is as follows:
1 Napa cabbage
1 Korean (or daikon) radish, cut into matchsticks
1/2 C ground Korean hot pepper
1/4 C Korean salted shrimp
1 bulb of garlic, finely minced)
1 (three-inch) piece of fresh ginger root (minced)
1 bunch of scallions
salt and sugar to taste
Dissolve about six tablespoons of sea salt in a large bowl of water (about a gallon), add the cabbage, and let it soak in the salt water overnight, rubbing the salt on the cabbage a few times.
Remove the cabbage from the salt bath, drain, and rinse. Combine all ingredients with the shredded radish in a large bowl. Season with salt and sugar to taste.
Layer the radish mix in between the cabbage leaves, place into a large glass or other non-reactive container, and allow it to sit for two to three days.
*All amounts are approximate and can be varied according to your preference!