Ingredients
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1
-
1/4
-
1/2
-
3
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Korean Kimchee, My dad got this recipe from a Korean lady when he was in korea about 28 years ago My mom makes it really really hot by adding more pepper but I like it with less , Great recipe Husband grew up on this and found it to be very similar to his mom’s I stuck to the directions except added fish sauce, carrots and green onions I will definitely make this again except in a much larger quantity Thank you for the recipe!, The kim chee came out pretty good It has the smell and taste of kim chee that I had at Korean restaurants Basically it is good recipe but I think it was too salty for me and my husband We’re gonna make it again soon and this time we’re gonna use less salt
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Steps
|
1
Done
|
Chop or Slice Cabbage Into Bite Size Pieces. |
|
2
Done
|
Put in a Large Bowl. |
|
3
Done
|
Add Salt to About 2 Cups Water. |
|
4
Done
|
Stir to Dissolve; Pour Over Cabbage. |
|
5
Done
|
Add More Water--Enough to Cover All Cabbage and Let Stand Overnight and All the Next Day. |
|
6
Done
|
Drain & Rinse Cabbage. |
|
7
Done
|
Add About 1 Cup Water the Garlic and Pepper Flakes. |
|
8
Done
|
Let Stand 2 More Days Then Put in the Fridge to Chill and Then Eat. |
