Kimchi
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

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.

About


Also good with a bit of fish sauce added.

Comments:
Wayno

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.