KOREAN KIMCHI
My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal.
Provided by Christina P.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT3h20m
Yield 20
Number Of Ingredients 6
Steps:
- Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
- Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
- Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 113.6 mg, Sugar 1.3 g
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Ricardo Kerr
[email protected]This kimchi is so good. I love the way it tastes.
Asrafuzzaman Nabil
[email protected]This kimchi is amazing. It's so flavorful and spicy. I can't wait to make it again.
jov bidzov
[email protected]I've tried many kimchi recipes but this one is by far the best. It's so flavorful and has just the right amount of spice.
Jimmy Vines
[email protected]This kimchi is delicious. I love the way the flavors develop over time.
md fayed
[email protected]I love this kimchi. It's so flavorful and spicy.
Crystal Clear
[email protected]This kimchi is the best. I love the way it tastes.
Hafizur Rahman
[email protected]I've been making this kimchi for years and it's always a hit. It's so easy to make and it's so delicious.
Conrad Griffin
[email protected]This kimchi is so good. I love the way the flavors develop over time.
Katylin Kinnear
[email protected]I made this kimchi for the first time last week and it was delicious. I will definitely be making it again.
Jamie Mato
[email protected]This kimchi is amazing. It's so flavorful and spicy. I can't wait to make it again.
Madison Dixon
[email protected]I've tried many kimchi recipes but this one is by far the best. It's so flavorful and has just the right amount of spice.
Shakew Maghdid
[email protected]This kimchi is so easy to make and it's so delicious. I love the way the flavors develop over time.
Alexander Coutu
[email protected]I made this kimchi for the first time last week and it was a huge success. My family and friends loved it.
Sadia Islam
[email protected]This is the best kimchi I've ever had. It's so flavorful and spicy. I can't stop eating it!
Edward Kamanga
[email protected]I've been making this kimchi for years and it's always a hit. It's so easy to make and it's so delicious. I love the way the flavors develop over time.
IRFAN ADH DHAIYAN
[email protected]This kimchi is amazing! It's so flavorful and has just the right amount of spice. I've made it twice now and it's turned out perfectly both times.