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Fresh Kimchi Recipe

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This recipe for Fresh Kimchi, by , is from MOSTLY MAC the Korean Way, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arabella Gordon

Category:
Category:

Ingredients:  
Ingredients:  
1 head Napa cabbage, called bae chu (beh-chew), in Korean
1/2 cup rocky sea salt
1/2 cup Korean red pepper flakes
1/3 cup minced garlic
container big enough to hold it

Directions:
Directions:
Cut the cabbage into quarters lengthwise. Then cut the quarters into slices to make 1-2 inch squares and place in a huge bowl.

Sprinkle on the sea salt and toss. Let it sit for a half hour or so.
Toss and try to submerge the larger white parts at the bottom of the pile. Let it sit another half hour or so.

Sprinkle on the red pepper flakes and garlic. Toss and mix.

Let it rest awhile so the cabbage gives up more water and the volume reduces by half or so.

Press into jars or a freezer bag and close tightly, pressing out as much air as possible if in a bag.

Refrigerate and use. It can be eaten immediately fresh, or as ingredient in the many kimchi recipes!

Number Of Servings:
Number Of Servings:
Depends on you!
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I didn't like kimchi when I was a kid. It was regularly on the table, but I only ate it when it was in a soup, a dumpling or savory pancake. I still don't eat it, unless I make it myself.

 

 

 

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