Recipes

Korean Kimchi
 
 Add to Favorite

Kimchi

Share this on
Share on Facebook Facebook
Share on Digg Digg
Share on Netscape Netscape
Share on Google Bookmarks Google Bookmarks
Share on Reddit Reddit
Share on Windows Live Windows Live
Share on Yahoo! My Web Yahoo! My Web
  Ingredients:

- 1 large cabbage
- 2 tsp Salt
- 4 c Cold water
- 2 c hot water
- 1 tsp Finely chopped garlic
- 1 tsp Finely chopped fresh ginger
- 1 tsp Finely chopped scallions
- 2 t sp Finely chopped dried chile
- 2 tsp Sugar
- 1 tsp Salt

Préparation :
1. SEPARATE THE LEAVES AND SPRINKLE them with the salt.
2. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight.
3. Rinse the cabbage well and squeeze out the excess liquid.
4. Boil the water and pour over the pickling mixture.
5. Mixi well and combine with the cabbage leaves.
6. Put the leaves with the pickling mixture into a large glass bowl.
7. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days.
8. Drain and cut the leaves into bite-size pieces.
9. After 4 or 5 days kimchi is ready. It will keep 3 weeks in refrigerator.