Korean Kim Chi

Ingredients

• Servings: 5
• 3 heads napa cabbage, cored and cut into quarters lengthwise
• 1/2 cup salt
• 3 heads garlic, minced
• 1 bunch green onions, cut into 2 inch pieces
• 1 1/2 tablespoons monosodium glutamate (msg)
• 2 teaspoons red pepper flakes, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• cut the cabbage leaves into 2 inch long pieces. spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. repeat layering all of the cabbage has been salted. let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. rinse the cabbage in 2 or 3 changes of water. drain again very well and return the cabbage to the mixing bowl.
• sprinkle the cabbage with the minced garlic, green onions, msg, and red pepper flakes. season to taste with additional salt and toss until evenly combined. pack the mixture into a sterilized gallon-sized glass jar. cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
• allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. store in an airtight jar in the refrigerator.