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.
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