Kimchi
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Condiment
Serves: 20
Ingredients
- 3 pounds thinly sliced green cabbage
- 4 tablespoons kosher salt
- ½ cup rice wine vinegar
- ¼ cup toasted sesame seeds
- 2 tablespoons red chile flakes
- 2 tablespoons minced fresh ginger
- 8 large garlic cloves, minced
Instructions
- Combine cabbage and salt in a large bowl on the counter; let stand 2 hours, turning it with a fork every 30 minutes. Place bowl in refrigerator and let it sit overnight.
- Remove from refrigerator and thoroughly rinse all of the salt from the cabbage; drain and wring dry. Place cabbage in a large pot with all remaining ingredients and heat over medium, stirring frequently, for 10 minutes. Turn off heat and let stand, turning ingredients occasionally, for 30 minutes. Pack into canning jars, cover, and refrigerate. May be held for up to a month - flavor will get stronger with time.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2013/03/my-version-of-kimchi-carb-cycling-week-one/