Ingredients

How to make it

  • -mix 1 cup salt with .5 gallon water, then soak the cabbage in the salt water for 3 to 5 hours.
  • -blend salted shrimp, ginger and garlic in a blender until finely mixed
  • -in a bowl mix this sauce with the scallions, chili powder, sugar, tablespoon of kosher salt really well.
  • -rinse cabbage really well and drain very well
  • -combine the cabbage with the mixture, covering it thoroughly getting the sauce in every crevice. mix it well!
  • -put the cabbage and sauce into the jar and press down firmly to remove as much air bubbles inside as possible. seal the jar.
  • -leave the jar to sit for 3 days in a dark cool place. should be ready by then and will probably have a very strong smell when you open it (that is normal, it is fermented!) and taste delicious. refrigerate after opening!
  • -Important tip: Excessive use of salt and ginger will inhibit the proliferation of friendly bacteria so try not to add too much more than suggested measurements.
  • Kimchi Facts:
  • -First referenced in literature over 3,000 ago. Was originally made using beef stock and cabbage only
  • -National Dish of Korea. There are seasonal and regional varieties
  • -Promotes intestinal health: loaded with healthy probiotic bacteria strains similar to yogurt. Also has a type of bifidus bacteria that produces all the important B-vitamins.
  • -Rich in Vitamin C and antioxidants
  • -Fermented cabbage foods that are not pasteurized reduce cancer rates
  • -Low Calorie
  • -Heart Healthy
  • -May prevent avian flu: http://news.bbc.co.uk/2/hi/asia-pacific/4347443.stm
  • -If you do end up buying some from the store, read the label! Commercially manufactured kimchi, especially Japanese brands tend to have added MSG.

Reviews & Comments 1

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  • rescue_ranger 13 years ago
    fell in love with kimchi when I was stationed in Korea loved the country and the people and the food was awesome
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