- Kimchi recipe
Ingredients:
Nap cabbage1 medium sizes
1/4 cup sea salt
1 tablespoon grated ginger 4 cloves garlic, minced
2-3 tablespoons Korean red pepper flakes, gochugaru
2 carrots, julienned
4 green onions
Directions:
Cut the quarters of Napa cabbage and massage them with salt for 2 hours.
Rinse the head of cabbage and drain.
Whisk all ingredients in a bowl: ginger, garlic, gochugaru, with carrots and green onions.
Add cabbage, stirring to compact, and press into a tight jar.
Stand at room temperature 2-5 days, then refrigerate.
