Kimchi (Korean Cabbage Relish)
Kimchi (Korean Cabbage Relish) recipe
Yield
4 servingsPrep
5¼ hrsCook
0 minReady
30 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
napa (Chinese) cabbage
cut into 1/2in. strips |
|
| 3 | tablespoons |
salt
|
|
| 6 | each |
scallions, spring or green onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| ¼ | cup |
hot chili peppers
Korean style |
|
| 1 | teaspoon |
ginger root
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
napa (Chinese) cabbage
cut into 1/2in. strips |
|
| 45 | ml |
salt
|
|
| 6 | each |
scallions, spring or green onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 2.5 | ml |
hot chili peppers
Korean style |
|
| 5 | ml |
ginger root
chopped |
|
Directions
Soak cabbage in salted water to cover 5 to 10 hours.
Drain.
Combine cabbage with salt, green onions, garlic, chile and gingerroot.
Mix well and spoon into large jar.
Cover and refrigerate 1 to 2 days before using.
Keeps well several weeks.
Use as relish or salad.
