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Kimchi




Source of Recipe


the web


List of Ingredients




1 large Chinese or Savoy cabbage
1/2 cup rock salt
1/2 teaspoon cayenne pepper
5 green onions, finely chopped
2 gloves garlic, finely chopped
2 inches ginger, grated
5 teaspoons to 3 tablespoons chopped fresh chili
1 tablespoon sugar
2-1/2 cups cold water

Recipe



Cut the cabbage in half, then into large bite-sized pieces. Place a layer of cabbage in a large bowl and sprinkle with a little salt. Continue with layers of cabbage and salt, finishing with a salt layer. Cover with an upside-down dinner plate that will fit as snugly as possible on top of the cabbage. Weigh down the plate with cans or a small brick and leaves the bowl in a cool place for 5 days.

Remove weights and plate, pour off any liquid, then rise the cabbage well under cold running water. Squeeze out any excess water and combine the cabbage with the cayenne pepper, green onions, garlic, ginger, chili and sugar. Mix well to combine before spooning the cabbage into a large sterilized jar. Pour the water over top and seal with a tight fitting lid. Refrigerate for 3-4 days before eating.