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Categories:Viewed: 105 - Published at: 7 years ago
Ingredients
- 12 lb napa cabbage
- 13 cup salt
- 10 tablespoons salt
- 4 jalapenos (chopped, with stem & seeds removed)
- 12 cup chili powder (Korean)
- 2 tablespoons garlic, crushed
- 1 teaspoon gingerroot (fresh, crushed)
- 4 tablespoons sugar
- 1 bunch green onion, sliced thin
Method
- Wash the cabbage.
- In a bowl, dissolve the 1/3 cup salt in enough water to cover the cabbage.
- Put the cabbage in the salted water and let stand overnight.
- The next day, squeeze the cabbage gently to remove most of the water.
- Slice the cabbage into bite- size pieces.
- Put cabbage slices in a large mixing bowl.
- Add the 10 tablespoons salt, the chile peppers, chili powder, garlic, ginger and sugar.
- Toss gently.
- Add the green onions and toss until well mixed.
- Pack the kimchi into a large jar, cover and leave it at room temperature for 1 day, then refrigerate.
