1 med head (about 2 lbs) white, savoy, or napa cabbage
1/2 cup more or less coarse salt
1 tblspn hot red pepper flakes or to taste
1/4 cup soy sauce
1/4 cup minced garlic
1/4 cup sugar
20 scallions timmed and roughly chopped
Instructions
layer the cabbage leaves in a colander sprinkling a little salt between the layers. let sit in a bowl for at least 2 hours. when wilted rinse and dry
mix the scallions, red pepper flakes, soy sauce, garlic and sugar together in a bowl. roughly chop the cabbage and toss with spice mixture. serve immediately. refrigerate up to a week (becomes stronger every day)
Originally Submitted
5/7/2012
0 Out of 5 from
0 reviews
You can add this Kimchi recipe to your own private DesktopCookbook.
