Korean Kimchee
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“My dad got this recipe from a Korean lady when he was in korea about 28 years ago.My mom makes it really really hot by adding more pepper but I like it with less.”
Korean Kimchee
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Chef's Note
“My dad got this recipe from a Korean lady when he was in korea about 28 years ago.My mom makes it really really hot by adding more pepper but I like it with less.”
READY IN:48hrs 30mins |
SERVES:5-6 |
YIELD:1/2 gallon |
UNITS:US |
Ingredients Nutrition
- 1 head cabbage
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 cup salt
- 3 garlic cloves, chopped
- 2 cups water (to start with)
Directions
- Chop or slice cabbage into bite size pieces.
- Put in a large bowl.
- Add salt to about 2 cups water.
- Stir to dissolve; pour over cabbage.
- Add more water--enough to cover all cabbage and let stand overnight and all the next day.
- Drain & rinse cabbage.
- Add about 1 cup water the garlic and pepper flakes.
- Let stand 2 more days then put in the fridge to chill and then eat.
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Korean Kimchee