KOREAN KIMCHEE
My dad got this recipe from a Korean lady when he was in korea about 28 years ago.My mom makes it really really hot by adding more pepper but I like it with less.
Provided by Theresa Thunderbird
Categories Vegetable
Time P2DT30m
Yield 1/2 gallon, 5-6 serving(s)
Number Of Ingredients 5
Steps:
- Chop or slice cabbage into bite size pieces.
- Put in a large bowl.
- Add salt to about 2 cups water.
- Stir to dissolve; pour over cabbage.
- Add more water--enough to cover all cabbage and let stand overnight and all the next day.
- Drain & rinse cabbage.
- Add about 1 cup water the garlic and pepper flakes.
- Let stand 2 more days then put in the fridge to chill and then eat.
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