Instant Kimchi (Korean Gut Churi Kimchi)
Instant Kimchi (Korean Gut Churi Kimchi) recipe
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
napa (Chinese) cabbage
|
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | tablespoon |
red pepper flakes
or to your own taste |
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
vinegar
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
napa (Chinese) cabbage
|
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 5 | ml |
red pepper flakes
or to your own taste |
|
| 5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
vinegar
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
Directions
Chop the cabbage into pieces about 1½ inches long by 1½ inches wide. Three cups of chopped cabbage are needed.
Crush the garlic and blend with the hot pepper, soy sauce and vinegar Add the cabbage and mix well.
Add the salt and sugar, mix and cover until ready to serve.
