¼-½c finely chopped fresh ginger
½c finely minced fresh garlic
¼c fish sauce
2T finely crushed red pepper
2t granulated sugar
After 24 hours, rinse and drain the cabbage mixture very well. Repeating several times. Combine both bowls of vegetables and fill your jars. This only made 3 quarts of Kimchi. It needs to be tamped - packed down very well into the jars. I bought special lids that let the gasses out as the Kimchi is fermenting. There are ways around this, but I didn't want to hear glass jars breaking at 2 in the morning, so I went the easy route.
Leave the jars sealed for 24 hours in a cool dry place. Then open to be sure the gas is escaping, recap and refrigerate for at least 48 hours. The Kimchi will be more flavorful if it's allowed to ferment in the refrigerator a week or so. Have fun with this!!! This recipe is so inclusive of all the things I like in Kimchi, that I'm pretty sure it won't change much. Possibly the amounts of garlic, ginger and red pepper will be adjusted a little, but that's about it. I love the mix of vegetables I used for this. . .Lin