Korean Kimchi

Name: Korean Kimchi
Prep time: 20 min
Total time: 20 min
Cuisine: Asian, Korean
Ingredients: 3 heads napa cabbage, cored and cut into quarters lengthwise; ½ cup salt; 3 heads garlic, minced; 1 bunch green onions, cut into 2 inch pieces; 1 ½ tablespoons monosodium glutamate (MSG); 2 teaspoons red pepper flakes, or to taste

4 steps

Prep:20min

Updated at: Sat, 02 Mar 2024 15:45:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories24.5 kcal (1%)

Total Fat0.2 g (0%)

Carbs5.1 g (2%)

Sugars1.6 g (2%)

Protein1.6 g (3%)

Sodium2918 mg (146%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

3 headsnapa cabbage

cored and cut into quarters lengthwise

½ cupsalt

3 headsgarlic

minced

1 bunchgreen onions

cut into 2 inch pieces

1 ½ tablespoonsmonosodium glutamate

MSG

2 teaspoonsred pepper flakes

or to taste

Instructions

Step 1

Directions

Step 2

Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.

Step 3

Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.

Step 4

Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.