Yummy Kimchi
Easy Kim Chee recipe
Yield
24 servingsPrep
15 minCook
0 minReady
2 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
napa (Chinese) cabbage
|
|
| 4 | each |
scallions, spring or green onions
with tops |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
red chili peppers
hot, dried |
*
|
| 1 | teaspoon |
ginger root
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
napa (Chinese) cabbage
|
|
| 4 | each |
scallions, spring or green onions
with tops |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
red chili peppers
hot, dried |
*
|
| 5 | ml |
ginger root
grated |
|
Directions
Cut cabbage in pieces 1 inch long and 1 inch wide.
Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes.
Cut green onions and tops in 1½ inch lengths, then cut again lengthwise into thin slices.
Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt.
Cover with water, mix well.
Cover container and let stand for a few days.
Taste mixture every day.
When it is fermented and acid enough, cover and refrigerate up to 2 weeks.
