1 napa cabbage head
1 garlic bulb, minced
3-4 green onions, minced
2-3 tbl. minced fresh ginger
2 tbl. sugar
2-3 tbl. fish or soy sauce
3-6 tbl. Korean red pepper. (Mexican or that pizza pepper stuff will not taste the same.)
Lots of salt!
Salt all the leaves of the cabbage and let rest for 1-2 hours until it is wilted. Rinse well to take out all the salt and squeeze excess water out of cabbage. Chop up cabbage into bite size pieces. Add remaining ingredients and wear gloves to mix. Taste for equal parts salty, sweet and garlic… add more salt or red pepper to your taste. Remember the flavor will mature and might become more hot or salty over time. Kimchi is best when it is older, say 1-2 weeks later. Enjoy!
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