Classic Cabbage Kimchi
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
61
Spice
40
Sweetness
48
Sourness
35
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
2720 g
Napa Cabbage4 tbsps
Kosher Salt2 tbsps
Light Brown Sugar1 cup
Garlic (minced)1 cup
Ginger (minced fresh)1 cup
Chile (korean powder)1 tbsp
Crushed Red Pepper Flakes2 tbsps
Lime Juice (freshly squeezed)Directions:
1
Rinse the cabbage, and then quarter the heads lengthwise
2
Place the pieces in a large pot or bucket, and sprinkle 1 tablespoon of the salt over them
3
Set aside for 1 hour
4
Rinse the cabbage under cold running water, and pat it dry
5
Cut the cabbage into 1-inch pieces, put them in a large bowl, and toss with the remaining 3 tablespoons salt
6
Let sit for 2 hours
7
The salt will draw out moisture from the cabbage
8
Drain off the accumulated liquid and lightly rinse the cabbage
9
In a large bowl, combine the cabbage with all the remaining ingredients, and toss well
10
Transfer the mixture to a large crock and push the mixture down to force the liquid to rise to the top, somewhat submerging the cabbage in its spicy surroundings
11
Cover it with a lid and store it in a cool, dark place for 3 days to ferment and mature
12
Once the kimchi is tasting all kinds of yummy, transfer it to clean jars (I like quarts), cap them, and store in the fridge (which will inhibit further fermentation) for up to a month or process according to the jar manufacturer's directions to store on the shelf for up to 9 months
13
Rinse the cabbage, and then quarter the heads lengthwise
14
Place the pieces in a large pot or bucket, and sprinkle 1 tablespoon of the salt over them
15
Set aside for 1 hour
16
Rinse the cabbage under cold running water, and pat it dry
17
Cut the cabbage into 1-inch pieces, put them in a large bowl, and toss with the remaining 3 tablespoons salt
18
Let sit for 2 hours
19
The salt will draw out moisture from the cabbage
20
Drain off the accumulated liquid and lightly rinse the cabbage
21
In a large bowl, combine the cabbage with all the remaining ingredients, and toss well
22
Transfer the mixture to a large crock and push the mixture down to force the liquid to rise to the top, somewhat submerging the cabbage in its spicy surroundings
23
Cover it with a lid and store it in a cool, dark place for 3 days to ferment and mature
24
Once the kimchi is tasting all kinds of yummy, transfer it to clean jars (I like quarts), cap them, and store in the fridge (which will inhibit further fermentation) for up to a month or process according to the jar manufacturer's directions to store on the shelf for up to 9 months