Kimchi is a Korean side dish. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $2.19 per serving. One serving contains 119 calories, 7g of protein, and 2g of fat. 4 people were glad they tried this recipe. Head to the store and pick up napa cabbage, garlic cloves, scallions, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns an awesome spoonacular score of 91%. Similar recipes include Kimchi Stew with Pork Belly and Tofu (Kimchi-jjigae), Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook, and Stir fried Kimchi and Rice (Kimchi Bokkeumbap).
Preparation duration: -1 minutes
Cooking duration: -1 minutes
6 pounds Napa cabbage
3 tablespoons salt
2 cups sliced scallions
3 minced garlic cloves
1 tablespoon ginger root minced or 2 tsp. ginger powder
4 tablespoons dried ground chili pepper
2 tablespoons sugar
Cooking instruction summary:
Shred cabbage in 2 inch strips. Mix with half the salt. Let stand 30 minutes. Wash and drain. Mix the scallions, garlic, ginger, chili pepper, cabbage and the rest of salt. Pack into a crock or glass jar. Put the containers aside for three or four days in a cool location. After that, store it in the refrigerator.
Step by step:
1. Shred cabbage in 2 inch strips.
2. Mix with half the salt.
3. Let stand 30 minutes. Wash and drain.
4. Mix the scallions, garlic, ginger, chili pepper, cabbage and the rest of salt. Pack into a crock or glass jar.
5. Put the containers aside for three or four days in a cool location. After that, store it in the refrigerator.
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