Favorite Napa Kimchee
Favorite Napa Kimchee recipe
Yield
36 servingsPrep
30 minCook
0 minReady
2 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
napa (Chinese) cabbage
|
|
| 8 | each |
scallions, spring or green onions
chopped |
|
| 1 ½ | cups |
carrots
shredded |
|
| 2 | tablespoons |
ginger
grated |
|
| 2 | tablespoons |
garlic
chopped |
|
| 2 | tablespoons |
crystallized ginger (candied)
|
*
|
| 2 | teaspoons |
sugar
|
|
| ½ | cup |
red pepper flakes
preferably Korean style |
*
|
| 1 | tablespoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
napa (Chinese) cabbage
|
|
| 8 | each |
scallions, spring or green onions
chopped |
|
| 355 | ml |
carrots
shredded |
|
| 3E+1 | ml |
ginger
grated |
|
| 3E+1 | ml |
garlic
chopped |
|
| 3E+1 | ml |
crystallized ginger (candied)
|
*
|
| 1E+1 | ml |
sugar
|
|
| 118 | ml |
red pepper flakes
preferably Korean style |
*
|
| 15 | ml |
salt
|
|
Directions
Quarter the cabbage lengthwise, then cut across the quarters into 1½ inch-wide pieces.
Put the cabbage in a very large bowl and add the pickling salt.
Toss so the salt coats the cabbage evenly.
Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time.
Rinse the cabbage with cold water and drain.
Toss with the remaining ingredients and pack into a large crock or covered pottery casserole.
Add water to cover, about 3 cups. Allow to sit on the counter for 1 to 2 days.
Store in the refrigerator, covered, in the crock or in individual glass jars.
Serve as a relish with any Korean dinner or use in cooking meat or soup dish.
