Food recipes
Spicy Korean Kimchi
Spicy Korean Kimchi Ingredients: cabbage, raw salt, table water, bottled, generic water, bottled, generic spices, garlic powder spices, ginger, ground onions, spring or scallions (includes tops and bulb), raw peppers,...
Spicy Korean Kimchi
Ingredients:
cabbage, raw
salt, table
water, bottled, generic
water, bottled, generic
spices, garlic powder
spices, ginger, ground
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
sugars, granulated
salt, table
Directions:
SEPARATE THE LEAVES AND SPRINKLE them with the salt.
Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight.
Rinse the cabbage well and squeeze out the excess liquid.
Boil the water and pour over the pickling mixture.
Mix well and combine with the cabbage leaves.
Put the leaves with the pickling mixture into a large glass bowl.
You may have to cut the leaves in half to make them fit.
Cover the kimchi with plastic wrap and leave in a cool place for about 2 days.
Drain and cut the leaves into bite-size pieces.
Pack into a glass jar until ready to serve.
Ingredients:
cabbage, raw
salt, table
water, bottled, generic
water, bottled, generic
spices, garlic powder
spices, ginger, ground
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
sugars, granulated
salt, table
Directions:
SEPARATE THE LEAVES AND SPRINKLE them with the salt.
Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight.
Rinse the cabbage well and squeeze out the excess liquid.
Boil the water and pour over the pickling mixture.
Mix well and combine with the cabbage leaves.
Put the leaves with the pickling mixture into a large glass bowl.
You may have to cut the leaves in half to make them fit.
Cover the kimchi with plastic wrap and leave in a cool place for about 2 days.
Drain and cut the leaves into bite-size pieces.
Pack into a glass jar until ready to serve.