Korean Kimchee

My dad got this recipe from a Korean lady when he was in korea about 28 years ago.My mom makes it really really hot by adding more pepper but I like it with less.

• Ready In: 48 hrs 30 mins
• Serves: 5-6
• Yields: 1/2 gallon

Ingredients

• 1  head cabbage
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 cup salt
• 3  garlic cloves, chopped
• 2  cups water (to start with)

Directions

1. Chop or slice cabbage into bite size pieces.
2. Put in a large bowl.
3. Add salt to about 2 cups water.
4. Stir to dissolve; pour over cabbage.
5. Add more water--enough to cover all cabbage and let stand overnight and all the next day.
6. Drain & rinse cabbage.
7. Add about 1 cup water the garlic and pepper flakes.
8. Let stand 2 more days then put in the fridge to chill and then eat.