Kimchi

Name: Kimchi
Prep time: 1 h
Total time: 1 h
Yield: 80
Cuisine: Asian
Ingredients: 3 tablespoons plus 1 teaspoon pickling salt; 2 pounds Chinese (Napa) cabbage, cut into 2-inch squares; 6 scallions, cut into 2-inch lengths, then slivered; 1 1/2 tablespoons minced fresh ginger; 2 tablepoons korean ground dried hot pepper (or other mildly hot ground red pepper); 1 teaspoon sugar

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by: TBSP Nate

Updated Jul 8, 2015

Kimchi

Prep Time 60 min
Total 49 hr 0 min
Servings 80
Ingredients 6

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Ingredients

3 tablespoons plus 1 teaspoon pickling salt
2 pounds Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablepoons korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Instructions

Step
1

Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.
Step
2

Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
Step
3

Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Nutrition

No nutrition information available for this recipe

Kimchi

Kimchi

Ingredients

Instructions

Nutrition

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