Day One of Making Hopefully Delicious KimChi
The Recipe I will be following can be found at: http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee 

Today is the first day that I decided to make KimChi, a Korean staple. I went online to find a simple recipe and decided to add what I thought would be nice and omit what wouldn't. I went to City Market in Burlington and purchased what I would need to start the project. This is what the recipe calls for:

-1 Napa Cabbage (I added a 1/2 Head of Red Cabbage too)
-1/2 Cup of Kosher Salt
-12 Cups of Cold Water
-8 oz. of Daikon Raddish (I substituted Watermelon Radish, it's all I could find)
-4 Medium Scallions
-1/3 Cup of Korean Red Pepper Powder (I substituted Spicy Ceyenne Powder instead)
-1/4 Cup of Fish Sauce
-1/4 Cup of Minced Ginger
-1 Tablespoon of Minced Garlic
-2 Tablespoons of Fermented Shrimp (I decided to omit this)
-1 1/2 teaspoons of Sugar

The first step to making the KimChi, is to cut the Cabbage into two inch sections, throwing away the core. I cut the Red Cabbage a little smaller. After cutting the cabbage to its right size, I placed the leaves in a bowl with the salt, and tossed the leaves to be covered in the salt. After the leaves were covered in salt, I added the water and covered the mixing bowl that holds the cabbage and salt water brine. I need to let the cabbage sit in this brine for 12-24 hours. I will check the beginning stages of the KimChi when I get out of work tomorrow, Feb. 8th at 3:30 to start the next step in making the KimChi!