Korean Cabbage Kimchi

photo by 2Bleu



- Ready In:
- 72hrs 20mins
- Ingredients:
- 8
- Yields:
-
6 Cups
- Serves:
- 12
ingredients
- 3 tablespoons pickling salt
- 1 teaspoon pickling salt
- 6 cups water
- 2 lbs Chinese cabbage, Napa
- 6 scallions, cut into 2-inch lengths, then slivered
- 1 1⁄2 tablespoons minced ginger, fresh
- 2 tablespoons korean red pepper powder or 1 1/2 tablespoons crushed red pepper flakes
- 1 teaspoon sugar
directions
- Dissolve the 3 tablespoons salt in the water.
- Cut the cabbage into cut into 2-inch squares.
- Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
- Weight the cabbage down with a plate.
- Let the cabbage stand for 12 hours.
- Drain the cabbage, reserving the brine.
- Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
- Pack the mixture into a 2-quart jar.
- Pour enough of the reserved brine over the cabbage to cover it.
- Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
- Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.
- Remove the brine bag, and cap the jar tightly.
- Store the kimchi in the refrigerator, where it will keep for months.
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Reviews
-
Such a simple yet tasty kimchee recipe. Mine turned out a bit saltier than I'd prefer and without any authentic gochujang, I used red pepper flakes with some chai spice and just a bit of cayenne. It yielded just the right amount of kick to make this worth-while. I kept my jar in my personal fridge so I let it "sit" for about 10 days before trying. Texture was perfect, and if I can find some korean pepper, I'm sure it will gain that authentic flavor I long to have! Thank you for sharing this wonderful recipe. ~Buddha
RECIPE SUBMITTED BY
My beloved sister Lise passed away on December 3 2008, so this year I didn't do all my usual Christmas cooking and baking.
Frank and I moved to a bigger apartment on January 1, and once I can see the floor for boxes, I will get back to cooking. I look forward to re-visit with my wonderful Zaar friends again.
I have not been much on Zaar last summer and Fall, due to my sister, and father's illness. We have now come to the hard part, they have stopped all treatment on Lise, and we can only try to be there for her, her family and each other. Then England seems such a long way away from Denmark.
Grown and multicultural woman with a passion for cooking and especially learning about others holidays, traditions and recipes. I have lived 18 years in the USA and have grown children there so I do go there regular. Am an accomplished mural painter and collector of Japanese art and furniture.
My DBF say I am addicted to Zaar, he is probably right, apart from having to look of idears for dinner, or lunch or snacks or chocolade dressed up as something else, I also have to check out my wonderful cooking partners in crime, and very very funny friends at Zaar. I have learned so much from you all.
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