Kimchi

Photo: Sheri Wetherell

Ingredients

6 pounds Napa cabbage

3 tablespoons salt

2 cups sliced scallions

3 minced garlic cloves

1 tablespoon ginger root minced or 2 tsp. ginger powder

4 tablespoons dried ground chili pepper

2 tablespoons sugar

Preparation

Shred cabbage in 2 inch strips. Mix with half the salt. Let stand 30 minutes. Wash and drain.

Mix the scallions, garlic, ginger, chili pepper, cabbage and the rest of salt. Pack into a crock or glass jar.

Put the containers aside for three or four days in a cool location. After that, store it in the refrigerator.

Tools

Comments

Permalink Wayno
July 24, 2010

A Korean lady gave me basically the same recipe, but without the ginger and sugar. But, the next time I make it I will try some ginger. She also told me that everybody makes it according to old family traditions and they change constantly. She likes to add 1/4 inch slices of white radish on the bottom of the jars before the cabbage mixture. She let it ferment for at least a month before she ate it and it was suburb. That is the way I make it.

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