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Korean Kimchi

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Korean Kimchi

  • Medium



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.


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