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SPICY CABBAGE KIMCHI | |
2 heads napa cabbage 3-5 small bok choy 1 cup sea salt 5 green onions, chopped 1/2 small white onion, minced 1/2 green bell pepper, julienne 8 cloves garlic, pressed 1 Korean radish, diced 4 carrots, julienne 2 tbsp. fish sauce 2 tbsp. white sugar 1 tsp. ground ginger 8 tbsp. Korean chili powder, divided 8 red chili peppers Slice cabbage and bok choy into 2-inch pieces after being washed. Dry and sprinkle salt over the cabbage mixture thoroughly. Place into airtight containers and leave at room temperature for 4 to 6 hours. May need to drain water occasionally. Mix rest of ingredients (only half of chili powder though). Drain cabbage mixture and rinse salt off. Pat dry and squeeze remaining fluid from mixture. Add to other ingredients and sprinkle remaining chili powder on as it is being mixed. Place into airtight containers, store in a dry, cool place for 2 to 3 days. Refrigerate after 3 days. Stores for up to 1 month in refrigerator. Optional: I have added a handful of shredded purple cabbage leftover from a previous recipe which added some color and didn't affect the taste. Submitted by: Jumanji |
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