Spicy Korean Kimchi

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Spicy Korean Kimchi

 

1 lb. chinese cabbage

2 tbsps. salt

4 cups cold water

2 cups very hot water

 

Pickling Mixture:

1 tbsp. finely chopped garlic

1 tbsp. finely chopped fresh ginger

1 tbsp. finely chopped scallions

2 tsps. finely chopped dried chile

2 tsps. sugar

1 tbsp. salt

 

Separate the leaves and sprinkle them with the salt.

Pour in the cold

water and allow them to stand in a cool place for 8

hours or

overnight. Rinse the cabbage well and squeeze out the

excess liquid.

Boil the water and pour over the pickling mixture. Mix

well and

combine with the cabbage leaves. Put the leaves with

the pickling

mixture into a large glass bowl. You may have to cut

the leaves in

half to make them fit. Cover the kimchi with plastic

wrap and leave

in a cool place for about 2 days. Drain and cut the

leaves into

bite-size pieces. Pack into a glass jar until ready to

serve.

Makes 1 pound

 

 

 

 

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