5- 6 pounds napa (Chinese) cabbage
½ cup coarse sea salt
1- Rinse Cabbage, chop into large chunks. Place into a large bowl creating layers by sprinkling liberally with the coarse sea salt in between. Continue and cover with cold water. Keep soaking for 2 hours. Drain and rinse well.
Chop cabbage into bite-size pieces and begin adding your veggies and seasonings. Mix well and sit on the counter to ferment for 2 days before putting into the fridge. Enjoy.
Vegetables:
2 cups radish matchsticks (I use Daikon radish)
1 cup carrot matchsticks
7 to 8 green onions, chopped
Seasonings and spices:
1/2 cup garlic cloves minced
2 teaspoon ginger, minced (optional)
1 medium onion, minced (optional)
1/2 cup fish sauce
1/2 cup rice vinegar
2 cups hot pepper flakes - I use Korean pepper flakes. You could use red pepper paste too.
2 T. Sugar
Makes about 8 pounds of Kimchi
5- 6 pounds napa (Chinese) cabbage
½ cup coarse sea salt
1- Rinse Cabbage, chop into large chunks. Place into a large bowl creating layers by sprinkling liberally with the coarse sea salt in between. Continue and cover with cold water. Keep soaking for 2 hours. Drain and rinse well.
Vegetables:
2 cups radish matchsticks (I use Daikon radish)
1 cup carrot matchsticks
7 to 8 green onions, chopped
Seasonings and spices:
1/2 cup garlic cloves minced
2 teaspoon ginger, minced (optional)
1 medium onion, minced (optional)
1/2 cup fish sauce
1/2 cup rice vinegar
2 cups hot pepper flakes - I use Korean pepper flakes. You could use red pepper paste too.
2 T. Sugar
Have fun Mike
OMG thank you ... I'll cut that 8 lbs down a bit thou .... :-)