Napa Cabbage Kimchi Recipe

Korean Salad

Ingredients:

4 pounds Napa cabbage
3/4 cup coarse salt

Seasonings:
1 teaspoon finely minced gingerroot
1 cup red pepper powder
2 tablespoons sugar
3 tablespoons garlic juice
1 cup onion juice
4 ounces scallions, cut into 1-inch lengths
3 tablespoons salt

Directions:

Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups water and pour over the cabbage. Use your hands to mix it evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.
In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit 10 minutes. Distribute the seasonings on the cabbage and blend in using your hands.
Tightly pack cabbage in a gallon-size container. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.

Serves 5 to 6 Red Pepper powder is a refinement of red pepper flakes, and is the most important spice in making kimchi. Garlic and onion juice: Use a blender. Avoid diluting the potency by adding too much water when liquefying. Add a little water, just enough to help the blender mix smoothly. For the onion, sieve the juice in a mesh strainer for a smooth consistency before using in recipes.

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More Korean Salad Recipes

Submitted 6/13/05.
Source: Dok Suni
Submitted By: Eileen Werth
crzylegs@erols.com
Napa Cabbage Kimchi