Meats and Sausages
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 |
- Trim off outer leaves, split cabbage into separate halves.
- 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.
- Cut cabbage into 2î (5 cm) sections.
- Add a little water to red pepper powder and make paste.
- Cut scallions diagonally, dice ginger and crush garlic.
- Add salt and sugar and mix all together.
- 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.