Kimchi

Photo by Margie K.
Adapted from closetcooking.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from closetcooking.com

Ingredients

  • 1

    medium napa cabbage (about 2-3 pounds)

  • 1/2

    cup salt

  • 1

    bunch green onions (sliced into 1 inch pieces)

  • 4

    cloves garlic (chopped)

  • 1

    inch ginger (grated)

  • 1

    cup gochugaru (Korean red chili flakes)

  • 2

    tablespoons fish sauce (or soy sauce for a vegetarian version)

Directions

1.Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips. 2.Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted. 3.Let the cabbage sit in the salt for a few hours. 4.Rinse the salt from the cabbage. 5.Mix the cabbage, green onions, garlic, ginger, gochugaru and fish sauce in the large bowl. 6.Place the cabbage mixture into a sealable container leaves a couple of inches at the top. 7.Seal the container and let ferment at room temperature for 2-3 days. 8.Place the container in the fridge and let ferment for a couple more days.

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