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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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This Kimchi recipe came from Cooking Light Magazine. It is the closest I have come to authentic Korean Kimchi my neighbor used to make for me. 0 points and core for Weight Watchers. Ingredients:
14 cups napa cabbage, coarsley chopped (about 2 pounds) |
3 tablespoons salt |
1 1/2 cups water |
1 cup green onion, coarsley chopped |
4 teaspoons fresh ginger, grated peeled |
1 1/2 teaspoons red pepper flakes, crushed |
4 garlic cloves, minced |
Directions:
1. Place cabbage and salt in a large bowl, tossing gently to combine.
2. Weigh down cabbage with another bowl.
3. Let stand at room temperature 3 hours, tossing occasionally.
4. Drain and rinse with cold water.
5. Drain and squeeze.
6. Combine cabbage, water and remaining ingredients.
7. Cover and refrigerate at least 4 hours.
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