Kimchi

Standard

Ingredients for First Step:

1 head of napa cabbage

6 Tablespoons salt

water

Ingredients for Later Step:

5 Tablespoons fish sauce

5 Tablespoons ground red pepper

½ onion

2 large cloves of garlic

½ pear

½ Tablespoon salt

¼ Tablespoon sugar

1/8” knob ginger (just a touch)

2 spring onions (optional)

Directions and Notes:

1. Clean the cabbage, then cut it into large, rough chunks. Soak it in clean water with the 6 Tablespoons of salt for 4-5 hours, then rinse it well and drain off excess water.

2. Meanwhile, prepare the sauce. In a magic bullet cup, blender, or food processor, combine all the remaining ingredients except for the spring onions, and process to combine.

3. After the cabbage is rinsed and drained, pour the sauce over the top and stir to combine. Stir in spring onions if desired. Store in clean jars in the refrigerator.

The flavor is said to improve as it sits, and the original recipe says it will keep for 6-12 months. I made ours about 2 weeks ago, and it’s great as a snack or side dish.

Original recipe from EasyKoreanFood.com.

 

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