Carrot Kimchi

Ingredients Metric US
napa cabbage 2.5 kg 5.5 lb
scallions 250 g 8 oz
carrots 453 g 1 lb
garlic cloves, sliced in half 6 6
ginger, finely diced 25 g 1 oz
red pepper powder 40 g 1.4 oz
  1. Trim off outer leaves, split cabbage into quarters, then cut into 1î (2.5 cm) slices. Slice carrot into 1/4î (5 mm) slices.
  2. Make a brine: 3 cups salt to 4 quarts water. Brine the cabbage and carrots for 3 hours. Remove cabbage and carrots, save the brine. Rinse in fresh water, drain, repeat twice more. Drain cabbage for 30 minutes.
  3. Cut scallions diagonally into 1î (2.5 cm) pieces.
  4. Finely dice ginger and mix with red pepper powder.
  5. Mix all together.
  6. Pack the mixture in a container. Put on top outer leaves that were removed in step #1. Sprinkle with salt. Place weight on top. Add enough leftover brine to submerge the mixture. Ferment 3 days.

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