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Yummy Kimchi

1 head napa (Chinese) cabbage
4 each scallions, spring or green onions with tops
1 each garlic cloves
1 each red chili peppers hot, dried
1 teaspoon ginger root grated


Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 weeks.

Source: recipeland.com