For people who love Korean food. Here is a simple recipe for one!
What You Need:
* 1 head fresh chinese cabbage (cut into two)
* 2 tablespoon sea salt or regular rock salt
* 2-3 garlic cloves (minced)
* 1 teaspoon fresh ginger (peeled and finely grated)
* 1 tsp sugar
* 3 tablesppon Kirkland crushed red pepper
* 4 green spring onions (green parts only-cut to 2inch pieces
What You'll Do:
- Wash all vegetables.
- Place the sliced cabbage in bowl and sprinkle with 2 tbsp. of salt. Toss to combine.
- Cover the bowl and allow cabbage to sit at room temperature until cabbage has wilted. It will release around a quarter cup (1/4) liquid.
- While waiting for cabbage to wilt; combine garlic, ginger, crushed red pepper and sugar in blender. Blend until it forms a rough paste.
- Once cabbage has wilted, drain liquid and pat leaves dry.
- Combine cabbage and blended paste mixture. Use clean hands to mix thoroughly.
- Pack kimchi into sterilized jars, avoiding air packets. Make sure that each jar has inch of headspace. Press mixture down firmly.
- Cover top of packed mixture with a reserved large cabbage leaves.
- Seal the jars loosely and let it sit at room temperature (65-75 degrees farenheit) for 2 to 4 days.
- You will know that kimchi is ready when it develops sour, spicy taste and texture.
- When kimchi is ready, remove cabbage leaves on top of mixtures and seal tightly in the fridge.
Enjoy!