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Korean Kimchi

July 22, 2009 by Sophie G

Korean Kimchi

korean Kimchi

It is fun to make kimchi yourself, but if you would rather not wait the 24 to 48 hours needed for the flavor to develop, you can buy it by the jar at large supermarkets and Asian food stores. Kimchi will keep indefinitely in the refrigerator.

Chinese cabbage

5 c. Chinese cabbage, cut into bite-sized pieces

Korean chili powder

 

6 tsp. salt
2 tbsp. sugar
1 tsp. to 2 tbsp. crushed red pepper powder or Korean chili powder
1/4 tsp. finely chopped ginger root
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped

 

korean Kimchi

1.In a large colander, mix cabbage with 5 tsp. salt. Let stand for 3 hours.

2.Rinse cabbage thoroughly two or three times. Gently squeeze out excess liquid with your hands.

3.Place the drained cabbage in a large glass or ceramic bowl. Add the remaining 1 tsp. of salt and the rest of the ingredients and mix thoroughly.

4.Cover cabbage mixture tightly with plastic wrap and let stand at room temperature for 1 or 2 days.

5.Chill kimchi before serving. Store tightly covered.

Preparation time: 45 to 60 minutes
Standing time: 3 hours plus 1 to 2 days
Makes 5 cups