Korean Kimchi

(15 servings)

  • 2 pounds Chinese (Napa) cabbage - cut into 2-inch squares
  • 4 cups water
  • 1/2 cup coarse salt
  • 3 scallions - chopped into 2-inch pieces
  • 2 cloves garlic - finely minced
  • 1 and 1/2 Tablespoon minced Korean ground dried hot pepper
  • 2 teaspoons sugar
  • 1 and 1/2 teaspoon minced fresh ginger root
This recipe makes about 1 quart of kimchi.

Dissolve salt in a large bowl. Add cabbage pieces and weigh them down with a plate. Let the cabbage soak in the water for at least 12 hours.

After the 12 hours, drain the cabbage (saving the salty water aka brine) and rinse with cold water. Return cabbage to the large bowl and add all remaining ingredients. Mix well. Transfer mixture into a quart jar.

Note: If there's excess space at the top of the jar, push the bag portion of a freezer baggie into the mouth of the jar draping the edge around the outside of the mouth. Fill the bag with leftover brine until the jar is completely filled. Seal the jar.

Let the kimchi ferment in a cool dark place for 4 to 6 days (the longer you store it, the more sour it will become). My Uncle Jin used to bury it in his backyard.

That's actually a common practice in Korea. Just make sure the temperature doesn't exceed 68 degrees wherever you decide to store it.

Once the kimchi is fermented, remove the freezer bag if used.

Kimchi will keep in the refrigerator for up to a month.

Kimchi is spicy, pickled, fermented cabbage (other vegetables can be used). It's an important part of a traditional Korean breakfast. It's served as a condiment during other meals.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 1627. Submitted 1/13/2006.