My spin on the classic Korean spicy cabbage.
My Private Note
Units: US | Metric
- 1Cut cabbage in one inch bands. Separate leaves. Place in large bowl. Sprinkle with 2 T of salt (save 1/2 T for final mix) and mix salt in well making sure every leaf gets some. Cover and let sit for 6 hours or so until cabbage is wilted. Rinse well.
- 2After wilting, I like to sift through and break in half (vertically) some of the larger, thicker pieces of cabbage from closer to the base of the leaves. Not required, but I think it makes for a better balanced final product.
- 3Cut Daikon into matchstick pieces 1 to 2 inches long. Chop green onions across in bands, or lengthwise in strips as preferred. Mince garlic and ginger. I usually do this preparation while the cabbage is wilting.
- 4Mix everything in bowl then pack semi-tight in jars and put on lids.
- 5Store in cool dark place. Check daily after 3 days, continuing to check periodically until fermented to your taste. Could take a week or so. Refrigerate when down. Keeps well in the refrigerator for a couple of weeks.
- 6The preparation time listed is in reference to the actual hands-on labor. It does not take into account the wilting time or, of course, the fermentation time.
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Nutritional Facts for Kimchi (By an Irishman)
Serving Size: 1 (58 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 17.0
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 948.5 mg
- Total Carbohydrate 3.7 g
- Dietary Fiber 0.7 g
- Sugars 2.1 g
- Protein 0.7 g
The following items or measurements are not included:
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