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  Added: Oct 28, 2008  •  Visited (556)  •  Print version Print this recipe (10)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Korean Cabbage
(Napa Kimchee)
What You Need:
  • 6 pounds Napa cabbage
  • ¾ cup Korean pickling salt or kosher salt
  • 8 scallions, finely chopped
  • 1½ cups shredded carrot
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons garlic, peeled and finely chopped
  • 2 tablespoons candied ginger
  • 2 teaspoons sugar
  • ½ cup Korean red pepper flakes
  • 1 tablespoon salt

  • How To Cook:
    1. Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, and then cut across the quarters into 1½-inch-wide pieces.

    2. Put the cabbage in a very large bowl and add the pickling salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes.

    3. Toss the cabbage a couple of times during that time. Rinse the cabbage with cold water and drain. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole.

    4. Add water to cover, about 3 cups. Allow to sit on the counter for 1 to 2 days. Store in the refrigerator, covered, in the crock or in individual glass jars.

    5. Serve as a relish with any Korean dinner or use in cooking meat or soup dishes.

    NOTE:
        This recipe can easily be adjusted for 1 2-pound head of Napa cabbage. Divide the remaining ingredients by one third.
     
    To Make: about 3 quarts
    This recipe is also available in:
    Cuisine » Asia » Korea
    Main Ingredient » Vegetables » Cabbage
    Main Ingredient » Vegetables » Scallions
    Main Ingredient » Vegetables » Carrot
    Dish » Appetizers



     




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