Kimchi

It appears that Korea had some very bad weather that played havoc with the cabbage crop and now prices are so out of hand that one local farmer I know considered harvesting his field of cabbage and chartering a plane to fly it there.  He would have made money too but the exporting of cabbage is fraught with government regulations and the heads he had are the regularly round type and not the Napa (what we call them) variety favored there.

Thinking about it some, there is certainly a difference between a poor harvest and no harvest and lets talk about about that for a minute.  Pretend there was no other food available to my Korean friends except cabbage for Kimchi. A poor harvest would simply mean that everyone ate less and paid more. The farmer, due to fewer heads sold would make no more than in a great harvest with cheaper prices (i.e. 3 heads for a $1 or 1 head for a $3).  The sting is in the consumer pocket in a poor harvest and in the farmer who works 3 times as hard in a good harvest.  Obviously in a zero harvest, the consumer starves, the farmer makes no money and unfortunately he also starves.  So there is some sort of "production:consumption" ratio in crop production.  Actually it unearths a lot to think about and I am going to do so as I've never considered this ratio before and how easy it would be to skew it one way or another. 

So here is a Kimchi recipe...and I am trusting that my Korean readers will prompt me if it is incorrect. I'd publish a coleslaw recipe but it could be thought of as rude and I won't do that.


•1 cup plus 1 tablespoon coarse sea salt or kosher salt
•Water
•2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
•1 bulb garlic, cloves separated and peeled
•1 (2-inch) piece of ginger root
•1/4 cup fish sauce or Korean salted shrimp
•1 Asian radish, peeled and grated
•1 bunch of green onions, cut into 1-inch lengths
•1/2 cup Korean chili powder
•1 teaspoon sugar (optional)
•Sesame oil (optional)
•Sesame seeds (optional)