Korean kimchi (kimch'i) recipe

Recipe for korean kimchi (kimch'i) in our easy ethnic recipes collection. It is fun to make kimchi yourself, but if you would rather not wait the 24 to 48 hours needed for the flavor to develop, you can buy it by the jar at large supermarkets and asian food stores. Kimchi will keep indefinitely in the refrigerator.

Recipe ingredients

• 5 cups green or chinese cabbage, cut into bite-sized pieces
• 6 teaspoons salt
• 2 tablespoons sugar
• 1 teaspoon to 2 tablespoons crushed red pepper flakes
• 1/4 teaspoon finely chopped ginger root
• 1 clove garlic, peeled and finely chopped
• 2 green onions, finely chopped

How to make korean kimchi (kimch'i)

• In a large colander, mix cabbage with 5 teaspoons salt. Let stand for 3 hours.
• Rinse cabbage thoroughly two or three times. Gently squeeze out liquid with your hands.
• Place the drained cabbage in a large glass or ceramic bowl. Add the remaining 1 teaspoon of salt and the rest of the ingredients and mix thoroughly.
• Cover cabbage mixture tightly with plastic wrap and let stand at room temperature for 1 or 2 days.
• Chill kimchi before serving. Store tightly covered.

Preparation time: 45 to 60 minutes
Standing time: 3 hours plus 1 to 2 days
Makes 5 cups

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