Kimchi

Ingredients

6 pounds Napa cabbage
3 tablespoons salt
2 cups sliced scallions
3 minced garlic cloves
1 tablespoon ginger root minced or 2 tsp. ginger powder
4 tablespoons dried ground chili pepper
2 tablespoons sugar

Preparation

1
Shred cabbage in 2 inch strips. Mix with half the salt. Let stand 30 minutes. Wash and drain.
2
Mix the scallions, garlic, ginger, chili pepper, cabbage and the rest of salt. Pack into a crock or glass jar.
3
Put the containers aside for three or four days in a cool location. After that, store it in the refrigerator.

Tools

 



Comments

Wayno's picture

A Korean lady gave me basically the same recipe, but without the ginger and sugar. But, the next time I make it I will try some ginger. She also told me that everybody makes it according to old family traditions and they change constantly. She likes to add 1/4 inch slices of white radish on the bottom of the jars before the cabbage mixture. She let it ferment for at least a month before she ate it and it was suburb. That is the way I make it.

About

Also good with a bit of fish sauce added.

Yield:

6.0 servings

Added:

December 10, 2010

Creator:

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