Kimchi (Pickled Cabbage)
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INGREDIENTS 3 (about 9 pounds) medium Napa cabbages
1/2 cup salt
2 medium white radishes, peeled and shredded
1/3 cup red pepper powder
1 tablespoon sugar
2 cloves garlic, finely crushed
2 teaspoons ginger root, finely crushed
5 green onions, slicedCut the cabbage into 1-1/2-inch squares. Place the cabbage in a large container and sprinkle with salt. Set aside for 2 to 3 hours or until the cabbage becomes soft. Rinse the pickled cabbage with water once and drain.
Add the remaining ingredients and mix well. Place the cabbage in a gallon-sized glass jar (plastic containers will stain and retain the odor), and leave in a cool place for 3 to 4 days, until it tastes a little sour (ferments). When it is ready to eat, store it in the refrigerator, which stops the fermentation.
Makes 1 gallon