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Kimchi
This Korean side dish of pickled, spicy cabbage is served with all meals, year-round, providing a salty, sharp, spicy dimension to meals. Kimchis differ widely, depending on the season and cook; this one features napa cabbage and scallions. Serve with Korean barbecue dishes. Preparation hint: To adjust spiciness, add more or less chiles. Preparation time does not include 24-hour pickling time.
 
Base SKU: 652
Cuisine: Korean
Prep Time: 30 Minutes
Cooking Time:
Yield: 6 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

4 pound(s) Napa cabbage, coarsely chopped into 1-inch pieces
3/4 cup(s) Coarse sea salt, for marination
2 cup(s) Water
1 teaspoon(s) Ginger, minced
1 cup(s) Red chili powder
2 Tablespoon(s) Sugar
3 Tablespoon(s) Garlic, minced and blended with a bit of water until liquid
1 cup(s) Onions, chopped, blended with a bit of water until liquid, strained until smooth
3 Tablespoon(s) Coarse sea salt, for seasoning
6 Scallions, cut into 1-inch lengths

Instructions:
1. Place cabbage in a large container. Dissolve salt with water and pour over cabbage. Mix evenly with your hands. Cover and allow to pickle for 3 hours. Toss and turn over and allow to pickle 3 more hours. Strain cabbage and discard water.
2. In a mixing bowl, combine ginger, chili powder, sugar, garlic, onion liquid, and 3 tablespoons salt. Add scallions. Reserve for 10 minutes. Combine with cabbage and blend using your hands.
3. Tightly pack cabbage in a gallon-sized jar. Cover surface with plastic wrap and press down to remove any air pockets. Store at 70; for 24 hours to ferment. Chill before serving.
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