Kimchi Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 2 lbs Napa Cabbage
- 1/2 C Salt
- 12 Cups Water
- 8oz Daikon Radish (Cut into 2 inch matchsticks)
- 4 Medium Scallions (Cut into 1 inch pieces)
- 1/3 C Korean Red Pepper Powder
- 1/4 C Fish Sauce
- 1/4 C Minced Ginger
- 1 T Minced Garlic
- 1 1/2 tsp Sugar
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Directions: |
Directions:1) Cut cabbage in half lengthwise, then crosswise into 2 inch pieces. Place in a large bowl, sprinkle with salt and toss with hands until cabbage is coated. Add about 12 C of cold water to submerge most of the cabbage. 2) Cover with plastic wrap and let sit at room temperature for 12-24 hours. 3) Put a colander in the sink, draiin the cabbage and rinse with cold water. Squeeze out the excess water and put cabbage aside in medium sized bowl. 4) Place the remaining ingredients in a large bowl and stir to combine. Toss with your hands until it’s evenly combined and the cabbage is coated. 5) Place mixture into a 2 quart or 2 liter glass jar with a tight fitting lid and seal the jar. Let kimchi sit in cabinet for 1-5 days then transfer to fridge. |
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Number Of
Servings: |
Number Of
Servings:Many |
Preparation
Time: |
Preparation
Time:25 Min prep, At least 3 1/2 days soaking and fermeinting time. |
Personal
Notes: |
Personal
Notes: The cabbage and kimchi mixture is very pungent, but that makes it taste good. (I'd recommend to open a window.)
The longer you leave the kimchi in the cabinet, the more pungent it will be.
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