Skip to content Accessibility Notice Statement
Loading...
loading gif
Go ahead, give us a try! Enter the code HAPPY for $10 off your first order. Sign up NOW!
  • Shop Home
  • Herbs
  • Plant Based Protein
  • Featured Items
  • Meat & Seafood
  • Grocery
  • Coffee & Tea
  • Vegetables
  • Local Grocery
  • Fruit
  • Sale Items
  • Milaeger's Greens & Micros
  • Boxes
  • Outpost Natural Foods Bulk Items
  • Dairy, Non-Dairy, Eggs
  • Sign Up Today! Login Covid-19 Our Blog Recipe Corner About Us What They Say How it Works Why Choose Us In The News Corporate Collectives Farms Local Vendors Delivery Area Earn Free Produce Boxes Jobs Contact
Brewers Organics Logo Brewers Organics
About Us How it Works Gift Shop Recipe Corner Boxes Contact Sign Up! Log In
Log In

Login via email:
  • Recipe Home Browse our collection
  • My Favorites Save good ones
  • My Reviews Recipe reviews I've left
  • Dessert
  • Information & Tips
  • Main Dish
  • Side Dishes
  •  
Recipe Home > Side Dishes > Napa Cabbage Kimchee



Napa Cabbage Kimchee



0 made it | 0 reviews | 0 photos
Source: Fabulous Foods


Serves
1.5
Napa Cabbage Kimchee

Please login!


Hi there! Please log in or sign up to save your favorite recipes, rate recipes, or keep track of which recipes you have made!

Log In Join today!
Email Facebook Twitter Pinterest

Ingredients


3 tablespoons plus 1 teaspoon pickling salt
6 cups water
2 pounds Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Directions


Dissolve the 3 tablespoons salt in the water; put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it; weigh the cabbage down with a plate; let the cabbage stand for 12-hours.

Drain the cabbage, reserving the brine; mix the cabbage with the remaining ingredients, including the 1 teaspoon salt; pack the mixture into a 2-quart jar; pour enough of the reserved brine over the cabbage to cover it; push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag; seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68 degrees F, for 3 to 6 days, until the kimchi is as sour as you like.

Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months. Makes about 1 1/2 quarts.

Share!


Email Facebook Twitter Pinterest

Reviews 0



No reviews yet! Will you be the first?




Quick Links

Home
Gift
FAQ
About Us
Your Account
Contact Us
Gift Certificates
Top 5 Reasons
Where We Deliver
How Our Service Works
Covid-19
Corporate Wellness Initiatives
Privacy & Terms of Service
Accessibility Notice Statement
Do Not Sell My Personal Information
Follow us!



Local First Milwaukee

Gift Certificates

Looking for that perfect gift?


We Love Local

Are you a local artisan or farmer? Get in Touch!

Brewers Organics

414-483-3191
hello@brewersorganics.com
www.brewersorganics.com/



Home Delivery Software by Kiva Logic





© Copyright 2023 Brewers Organics. All Rights Reserved.


Loading

------------------------------------------------- -------------------------------------------------