0 0
Korean Kimchi

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Korean Kimchi

  • Medium

Directions

Share

Ingredients :

  • 3 heads napa cabbage
  • cored and cut into quarters lengthwise
  • ½ cup salt
  • 3 heads garlic
  • minced
  • 1 bunch green onions
  • cut into 2 inch pieces
  • 1 ½ tablespoons monosodium glutamate (MSG)
  • 2 teaspoons red pepper flakes
  • or to taste

Methods :

  • Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
  • Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
  • Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

Admin

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Vegan Creamy Mushroom and Farro Soup
next
Italian Cookies with Anise
previous
Vegan Creamy Mushroom and Farro Soup
next
Italian Cookies with Anise

Add Your Comment