Spicy Korean Kimchi

Total Time: 72 hrs 20 mins Preparation Time: 20 mins Cook Time: 72 hrs

Ingredients

• 1 lb sized head chinese cabbage
• 2 tablespoons sea salt
• 4 cups cold water
• 1 tablespoon fresh garlic, chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon green onion, finely chopped
• 2 teaspoons dried chili pepper flakes
• 2 teaspoons sugar
• 1 tablespoon sea salt

Recipe

• 1 separate and wash the cabbage leaves.
• 2 sprinkle them with the 2 tbsp of salt.
• 3 place them in a non corrosive dish (pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
• 4 the water should cover the leaves if not place a heavy object on them to keep them submerged.
• 5 after sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( i used my lettuce dryer to remove the extra moisture).
• 6 mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
• 7 pour 11/2 cups of very hot water over the mixed seasoning.
• 8 place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
• 9 place in the fridge for two days. flip the bag every time you open the fridge door.
• 10 to serve cut the leaves into 2" strips and serve as a side condiment.
• 11 to store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.