Hello Ms. Lorrie Hulston Corvin, Thank you for introducing Korean Food. However, I highly doubt the taste of your "kimchi" with the recipe is the same as korean kimch. it looks to watery and no taste. If anyone want to make kimchi, google kimchi and find another recipe. Please.
This Korean salt-pickled cabbage dish is a very popular side in Hawaii. It can also be served on a pupu, or appetizer, platter.
Yield: 8 servings (serving size: about 2/3 cup)
More From Cooking Light
Amount per serving
- Calories: 29
- Calories from fat: 3%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1.8g
- Carbohydrate: 6g
- Fiber: 1.9g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 283mg
- Calcium: 95mg
- 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
- 3 tablespoons salt
- 1 1/2 cups water
- 1 cup coarsely chopped green onions
- 4 teaspoons grated peeled fresh ginger
- 1 1/2 teaspoons crushed red pepper
- 4 garlic cloves, minced
- Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
- Combine cabbage, water, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.
Only you will be able to view, print, and edit this note.Add Note
Kimchi Recipe at a Glance