sometime in the recent past thehungrywife posted this:
> I have a special love for Kimchi, and I figured out how to make a
> version of it at home. Super simple and delicious, check it out 'Kimchi
> | The Hungry Wife' (http://www.thehungrywife.com/2010/04/22/kimchi/)
> Kimchi Salad
>
> 1 head Napa cabbage, chopped
>
> 4 green onions, thinly sliced
>
> ¼ cup rice wine vinegar
> 1 tablespoon soy sauce
> 1 (1 inch) piece fresh ginger, peeled and chopped
>
> 4 cloves garlic, chopped
>
> ¼ cup red chili flakes, plus more to taste
>
> 1 tablespoon sugar
>
> ¼ cup vegetable oil
>
> Salt and freshly ground pepper
>
> Place cabbage and green onions in a large bowl. In a blender, combine
> vinegar, soy sauce, ginger, chili flakes, and sugar, blending until
> smooth. With the motor running, slowly add the oil. Season with salt
> and pepper, to taste. Pour the dressing over the cabbage and gently
> toss. Cover and refrigerate for 2 to 3 days before serving to let the
> cabbage wilt and the flavors meld.
>
>
>
>
And for those that might to watch a good video on making kimchi & kaktoogi,
check out http://is.gd/c8N3O - link to YouTube video. I haven't tried it
with the raw oysters, but would definitely recommend a can or two of anchovies.

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Wilson 44.69, -67.3