 |
Prep Time: 2160 Minutes Cook Time: 0 Minutes |
Ready In: 2160 Minutes Servings: 6 |
|
I am soo enthralled with Korean chili powder now - like our crushed red pepper but without the seeds so it is flavorful without superheat. It's sooo nice. Prep time includes 2 overnight sits for the cabbage. Ingredients:
1/2 lb napa cabbage |
1/3 cup salt |
10 tablespoons salt |
4 jalapenos (chopped, with stem & seeds removed) |
1/2 cup chili powder (korean) |
2 tablespoons garlic, crushed |
1 teaspoon gingerroot (fresh, crushed) |
4 tablespoons sugar |
1 bunch green onion, sliced thin |
Directions:
1. Wash the cabbage. In a bowl, dissolve the 1/3 cup salt in enough water to cover the cabbage. Put the cabbage in the salted water and let stand overnight.
2. The next day, squeeze the cabbage gently to remove most of the water. Slice the cabbage into bite- size pieces.
3. Put cabbage slices in a large mixing bowl. Add the 10 tablespoons salt, the chile peppers, chili powder, garlic, ginger and sugar. Toss gently. Add the green onions and toss until well mixed.
4. Pack the kimchi into a large jar, cover and leave it at room temperature for 1 day, then refrigerate.
|
|