Easy Kimchi

Ingredients Metric US
napa cabbage 2.5 kg 5.5 lb
scallions 250 g 8 oz
garlic cloves, crushed 6 6
ginger root, finely diced 25 g 1 oz
red pepper powder 40 g 1.4 oz
salt 50 g 3 Tbsp
sugar 15 g 1 Tbsp
  1. Trim off outer leaves, split cabbage into separate halves.
  2. Make a brine: 3 cups salt to 4 quarts water. Brine the cabbage for 3 hours. Rinse cabbage in fresh water and squeeze the water out, repeat twice more. Drain cabbage for 30 minutes.
  3. Cut cabbage into 2î (5 cm) sections.
  4. Add a little water to red pepper powder and make paste.
  5. Cut scallions diagonally, dice ginger and crush garlic.
  6. Add salt and sugar and mix all together.
  7. Pack stuffed cabbage in a container. Put on top outer leaves that were removed in step #1. Sprinkle with salt. Place weight on top. Ferment 3 days.

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