4.4
(99)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1.5-inches).
Step 2
Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
Step 3
Cut the radish into bite sizes (about 1.5-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
Step 4
Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
Step 5
Rinse the salted cabbage three times and drain to remove excess water.
Step 6
In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the kimchi in an airtight container(s) or a jar(s).
Step 7
Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. Press it down to remove air pockets.
Step 8
Leave the kimchi out at room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.
Your folders
tworedbowls.com
Your folders
seonkyounglongest.com
5.0
(2)
Your folders
foodiewithfamily.com
4.8
(60)
Your folders
kimchimari.com
5.0
(1)
30 minutes
Your folders
recipeland.com
4.0
48
Your folders
myrecipes.com
3.0
(4)
Your folders
cookerru.com
5.0
(1)
15 minutes
Your folders
minimalistbaker.com
4.8
(45)
Your folders
taste.com.au
3.0
(2)
Your folders
cooking.nytimes.com
4.0
(488)
Your folders
gazetadopovo.com.br
Your folders
davidlebovitz.com
Your folders
growforagecookferment.com
5.0
(3)
Your folders
doobydobap.com
4.3
(136)
30 minutes
Your folders
matprat.no
4.0
(15)
20 minutes
Your folders
finecooking.com
3.3
(5)
Your folders
bbcgoodfood.com
Your folders
cooking.nytimes.com
4.0
(46)
Your folders
jamieoliver.com