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Categories:Viewed: 12 - Published at: 6 years ago
Ingredients
- 3 tablespoons pickling salt
- 1 teaspoon pickling salt
- 6 cups water
- 2 lbs Chinese cabbage, Napa
- 6 scallions, cut into 2-inch lengths, then slivered
- 1 1/2 tablespoons minced ginger, fresh
- 2 tablespoons korean red pepper powder or 1 1/2 tablespoons crushed red pepper flakes
- 1 teaspoon sugar
Method
- Dissolve the 3 tablespoons salt in the water.
- Cut the cabbage into cut into 2-inch squares.
- Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
- Weight the cabbage down with a plate.
- Let the cabbage stand for 12 hours.
- Drain the cabbage, reserving the brine.
- Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
- Pack the mixture into a 2-quart jar.
- Pour enough of the reserved brine over the cabbage to cover it.
- Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
- Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.
- Remove the brine bag, and cap the jar tightly.
- Store the kimchi in the refrigerator, where it will keep for months.
