Kimchi

Okay, don’t be frightened. It’s only fermented cabbage and this recipe really is good.  I heard all of the horror stories about Kimchi so it wasn’t until about 4 months ago that I had the courage to try it.  And now I’m glad I did. I have served this to people who have never tried kimchi and they agree it is good.

  • 2 pounds of Napa, Chinese or Bok Choy Cabbage (Can use a combination of all three)
  • 4 Green onions, chopped
  • 1/4 cup Kosher or Sea Salt
  • 4 Cups Water

Seasoning:

  • 2 teaspoon Cayenne powder
  • 3/4 teaspoon minced fresh Garlic
  • 1/2 teaspoon fresh Ginger, finely grated
  • 1/2 teaspoon Paprika
  • 1 tablespoon Sugar

Wash cabbage and cut into 1/2 to 3/4 inch lengths.  Dissolve salt in water in a large plastic or cermanic bowl. Add cabbage and green onions. Use a plate and weight down the cabbage so it is under the water. Soak the cabbage in the water for 4 hours. The salt will pull the liquid out of the cabbage and soften it. 

After soaking, rinse and drain the cabbage and green onion mixuture. Combine the seasoning mix with the cabbage and green onions. Mix throughly. Pack into a 1 quart canning jar and cover loosely with the lid. Let stand at room temperature for 2 days. This is when the fermentation will happen.  Chill in the fridge before serving.  It will keep in the fridge for at least 2 months.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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