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Chop up 1 Large Napa/Chinese Cabbage and 3 or 4 Green Onions.

Rinse the Cabbage with Water in a Strainer.

Cover with a bunch of Salt (1 measuring cup full maybe).

Use your clean hands or a big spoon to toss. Your Cabbage pieces should now be wet and thoroughly salted.

Let the Cabbage sit for 20-30 Minutes.

You will see that the Cabbage shrinks down as moisture is drawn out by the Salt.

Then rinse and strain your Cabbage.

Add spices. I use Cayenne pepper, Green Onions, freshly chopped Garlic…

For this batch I included some whole Thai Peppers. Mix all of your flavorings in with the cabbage.

Put everything in a large glass or plastic Jar with a firmly fitting lid. Let it sit out at room temperature for 3-7 days, depending on how rich you like your Kimchi.

I was taught this recipe while living in Germany 30 years ago by a Korean neighbor friend. So, this is an authentic Korean Kimchi recipe from an indirect source.

Notes: There are many variations on this recipe including your main vegetable.
Also, you can add ingredients like ginger or preserved fish.

Happy Weekend Warrior Cooking!

 

 

 

 

 

Tags: kimchi, korean, monica's weekend recipes, napa cabbage, recipe, weekend recipe