Korean Kimchi Recipe

Korean Kimchi Recipe

(Kimchi Recipes)

2 heads Chinese cabbage, cut lengthwise in half

300 g coarse salt

90 g Korean preserved shrimps

70 g chili powder

100 g onion, peeled and chopped

2 tablespoons salt

2 tablespoons sugar

7 cloves garlic, peeled and minced

2.5 cm ginger knob, peeled and minced

1 medium white radish, julienned

5 scallions, chopped or 2 stalks leeks, chopped

Method:

Wilt cabbage by sprinkling liberally with coarse salt and letting it sit for 4 hours.  Rinse cabbage thoroughly and drain well.  Blend (process) preserved shrimps with chili powder, onion, salt, sugar, garlic and ginger.  Remove from blender and mix in radish and scallions or leeks.  Mix well.  Pack mixture between leaves of wilted cabbage.  Place cabbage into airtight plastic containers or kimchi jars.  Store at room temperature for 1-2 days before refrigerating.  Use as required.