Vegetable: Kimchi

posted by LizAbeth 08-12-101 11:55 PM

Kimchi (Pickled Cabbage)

3 medium (approximately 9 lbs.) Napa cabbages
1/2 c. salt
2 medium white radishes, peeled and shredded
1/3 c. red pepper powder
1 T. sugar
2 cloves garlic, finely crushed
2 t. ginger root, finely crushed
5 green onions, sliced

Cut the cabbage into 1 1/2" squares. Place the cabbage in a large container and sprinkle with salt. Set aside for 2 or 3 hours or until the cabbage becomes soft. Rinse the pickled cabbage with water once and drain.

Add the remaining ingredients and mix well. Place the cabbage in a gallon-sized glass jar (plastic containers will stain and retain the odor) and leave in a cool place for 3 or 4 days until it tastes a little sour (ferments). When it is ready to eat, store it in the refrigerator (which will stop the fermentation.

(Makes 1 gallon)

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