Spicy Korean Kimchi

Submitted by Bergy

"This recipe is a bit different than any already posted here on Recipezaar and it is exceptionally good. After mellowing for two days in the fridge it is still crunchy and as the title says - very spicy - like hot. The recipe was in a pamphlet that was left at my house. Serve this as a side dish-a garnish that will enhance the flavor of your meal"

 

• Ready In: 72hrs 20mins
• Ingredients: 9
• Yields: 2 pints

ingredients

• 1 lb sized head Chinese cabbage
• 2 tablespoons sea salt
• 4 cups cold water
• 1 tablespoon fresh garlic, chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon green onion, finely chopped
• 2 teaspoons dried chili pepper flakes
• 2 teaspoons sugar
• 1 tablespoon sea salt

directions

1. Separate and wash the cabbage leaves.
2. Sprinkle them with the 2 tbsp of salt.
3. Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
4. The water should cover the leaves if not place a heavy object on them to keep them submerged.
5. After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
6. Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
7. Pour 11/2 cups of very hot water over the mixed seasoning.
8. Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
9. Place in the fridge for two days. Flip the bag every time you open the fridge door.
10. To serve cut the leaves into 2" strips and serve as a side condiment.
11. To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.

Reviews

[danlaurayv]

After getting tired of hearing my man saying he wanted Kimchi and not being able to find it, I selected Bergy's recipe because he like spicy. This fit the bill perfectly! He without doubt a 5 and could I make the largest container I had next time? Only problem was his constant "Is my Kimchi ready yet?" Bergy, thank you for making him a happy man, someone has to do it, but I think you've created a monster! I'm going to have to keep it in the house all the time. Thank goodness it very easy.

 

[gailanng]

Great Korean kimchi! I love a recipe with heart, mind and Seoul. ;-)

 

[jcoles2246]

I've made this recipe several times -- always very good! My wife & I spent nearly a decade in Korea ... The KATUSA (Korean Augmentation To The US Army) snack bar on Yongsan Main Post had the best cabbage kimchi anywhere... The chief cook there & I became friends: he shared his recipe with me -- it's very similar to this one but he added two tablespoons of gochujang paste with 1/2 cup (my conversion of his Korean measures) of salty Korean soy sauce (kanjang) mixed with a cup of hot water to pour through the finished kimchi before putting it all in a big pot. I found my notes on the sauce & added it last time I made the recipe -- magnificent!! The gochujang sauce adds color and extra layers of flavor ... Kicks the kimchi up from 5 to 7 stars.