Kimchi (pickled cabbage)

Name: Kimchi (pickled cabbage)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
Ingredients: 1 pound Napa cabbage (back here we call it Pechay Baguio); 3 carrots, peeled and julienned; 2 cucumbers, peeled and julienned; rock or coarse salt; 1 tablespoon garlic, finely chopped; 1 tablespoon ginger, finely chopped; 1 tablespoon scallions, finely chopped; crushed red pepper; 1 1/2 to 2 teaspoons of sugar; rice vinegar; sesame oil

Main Dish

Very Easy

25 min

Preparation

Preparation10 min

Cook time15 min

Separate and wash cabbage leaves. Sprinkle liberally with salt. Scoop and stir with hands.
Place salted cabbage leaves in a large bowl, put a heavy plate on top of the leaves, cover with plastic wrap, and place in refrigerator overnight.
Be sure that water covers all cabbage leaves – place a plate or other heavy object on top of leaves to ensure that they stay covered with water.
The next day, pour off water excess water and thoroughly rinse cabbage leaves. You can shake them gently in the sink to remove excess moisture.
Put a handful of chilli pepper into a bowl. Add from a third as much to an equal amount of sesame seeds, and crushed garlic.
Put a handful of chilli pepper into a bowl. Add from a third as much to an equal amount of sesame seeds, and crushed garlic.
Add enough sesame oil to moisten everything, and approximately an equal amount of rice vinegar (enough to make a paste).
Spread each cabbage leaf with the paste and arrange them in a bowl. Use your hands to rub seasoning evenly into all cabbage leaves.
Be sure to use gloves to do this, otherwise, your hands will burn from the chili flakes.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.
Transfer any liquid that accumulated during the mixing process into the bottle as well – it will become kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
Leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kimchi to sit at room temperature for 2-3 days.

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Rate this recipe:

Excellent !!! Very good Good so so Not good

4/5, 2 votes 1 comment

Annette grimes

20/02/2019

Carrots ginger cucumber all mentioned in the ingredients but there is no mention of what to do with these vegetables in the preparation. I have never made kimchi so its not clear from this what I should do

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