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Korean Kimchi
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Prep Time:
20 minutes
Total Time:
3080 minutes
Spicy fermented Korean Napa cabbage pickle.
Ingredients:
  • 3 heads napa cabbage, cored and cut into quarters lengthwise
  • 0.5 cup salt
  • 3 heads garlic, minced
  • 1 bunch green onions, cut into 2 inch pieces
  • 1.5 tablespoons monosodium glutamate (MSG)
  • 2 teaspoons red pepper flakes, or to taste
Instructions:
  • Cut the cabbage leaves into 2-inch pieces. Layer 1/4 of the leaves in a large non-metallic bowl and sprinkle with 1/4 of the salt. Continue layering until all the cabbage is salted. Allow it to sit at room temperature until tender and excess liquid is released, about 3 to 4 hours. Drain and rinse the cabbage in 2-3 changes of water. Return the cabbage to the mixing bowl after draining it well.
  • Coat the cabbage with minced garlic, green onions, MSG, and red pepper flakes. Season to taste with more salt and mix well. Transfer the mixture into a sterilized gallon-sized glass jar, cover with wax paper, and loosely place the lid on top to allow airflow.
  • Ferment the cabbage at room temperature until it reaches your preferred level of sourness, for 2 to 5 days. Keep the cabbage in a sealed jar in the fridge.

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