Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Kimchee

List of Ingredients




1 head Nappa cabbage (about 3 pounds)
2 Tbs Kosher salt
1 Tbs sugar
2 tsp garlic, minced
2 Tbs ginger, fresh, minced
1 1/2 tsp crushed red pepper flakes


Recipe



Dice the cabbage into one-inch pieces. Place in a bowl and
toss well with the salt. Place in a colander and allow to
drain for two hours. Squeeze out any excess liquid. Return
to a bowl and toss in the remaining ingredients. Place in a
non-reactive container that has a lid. Place the lid on
loosely and allow to rest at room temperature for 2-3 days.
Tighten the lid and store in the refrigerator.

Makes about 2 quarts