Cabbage

Kimchi (Korean Fermented Cabbage)

Kimchi is a traditional Korean dish of fermented chili peppers and vegetables, usually made with Chinese cabbage and hot daikon radishes. Served with most Korean meals, there are hundreds of variations, most with a strong, spicy, tangy flavor and odor. This recipe is a basic version, suited to western tastes, and uses conventional green cabbage and other easy-to-find ingredients.

5 cups green cabbage, cut into bite-size pieces
6 tablespoons salt
2 tablespoons sugar
1 to 2 tablespoons crushed red pepper flakes (according to taste)
1/4 teaspoon fresh ginger root, finely chopped
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped

In a large colander, mix cabbage with 5 tablespoons of the salt. Let sit for 3 hours. Rinse cabbage thoroughly 2 or 3 times. Gently squeeze out excess liquid with your hands. Place the drained cabbage in a large glass bowl. Add the remaining ingredients and mix thoroughly. Cover cabbage mixture tightly with plastic wrap and let sit at room temperature for 24 hours. Chill before serving. Store in the refrigerator for up to 1 week.

Makes 5 cups.

From www.cs.cmu.edu.

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