Name: Napa Cabbage Kimchi
Yield: Serves 5 to 6
Ingredients: 4 pounds napa cabbage; 3/4 cup coarse salt; 1 teaspoon finely minced gingerroot; 1 cup red pepper powder; 2 tablespoons sugar; 3 tablespoons garlic juice; 1 cup onion juice; 4 ounces scallions, cut into 1-inch lengths; 3 tablespoons coarse salt

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.

Restaurateur Jenny Kwak shares her tips with Epicurious:

·Napa cabbage, also known as Korean or Chinese cabbage, is available at Asian markets.
·Korean red pepper powder is available online at www.kgrocer.com. Cayenne pepper does not make a good substitution — its flavor is too mild. · To make garlic or onion juice, roughly chop and blend with just enough water to make a smooth mix. Strain out any solid bits. ·After pickling the cabbage in salt water, drain it well — leave it in a colander for 20 minutes and press to remove all liquid.
·Once the kimchi has fermented, it will last 10 days in the refrigerator before it becomes overripe and loses its crunchiness. Kimchi past its prime is perfect for dishes like bibim gooksu .

Recipe notes

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