cshenk wrote:

> LOL, I have a fresh batch of Kimchee going. Mine is radish, daikon,
> carrot and Nappa cabbage. It's not going to be fermented nor will it
> be super hot. It's a small batch of only 3 cups or so.
>
> 1/2 cup each then an added 1/2 cup cabbage of the bottoms. 1TB salt
> and lots of water in a 6 cup container. Let sit for at least 4 hours.
> Drain then *lightly rinse* (we like it salty). Add 1/2 ts red korean
> pepper flakes and mix then add Kochujang to desired levels and mix.
> Refridgerate what you didnt eat right away. ;-)

Thanks for posting that...saved in my recipe folder.
I might give that a try someday.