Kimchi

This Kimchi recipe came from Cooking Light Magazine. It is the closest I have come to authentic Korean Kimchi my neighbor used to make for me. 0 points and core for Weight Watchers.

• Ready In: 3 hrs 10 mins
• Serves: 8

Ingredients

• 14  cups napa cabbage, coarsley chopped (about 2 pounds)
• 3  tablespoons salt
• 1 1⁄2 cups water
• 1  cup green onion, coarsley chopped
• 4  teaspoons fresh ginger, grated peeled
• 1 1⁄2 teaspoons red pepper flakes, crushed
• 4  garlic cloves, minced

Directions

1. Place cabbage and salt in a large bowl, tossing gently to combine.
2. Weigh down cabbage with another bowl.
3. Let stand at room temperature 3 hours, tossing occasionally.
4. Drain and rinse with cold water.
5. Drain and squeeze.
6. Combine cabbage, water and remaining ingredients.
7. Cover and refrigerate at least 4 hours.