Q: i've never had it but i want to try it. it would also be great if you could put a spicy recipe too
A: I've tried this one a couple of time for get togethers and it got good reviews. I'm not too keen on it but my sister is a big Korean food fan and she loved it, I had to borrow her Korean Chili powder as I couldn't find it in my tiny city, she's from the big city ;) Spicy Cabbage Kimchi INGREDIENTS 2 heads Napa cabbage 1 1/4 cups sea salt 1 tablespoon fish sauce 5 green onions, chopped 1/2 small white onion, minced 2 cloves garlic, pressed 2 tablespoons white sugar 1 teaspoon ground ginger 5 tablespoons Korean chile powder DIRECTIONS Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours. Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).