How To Make Korean Kimchi Recipe

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How To Make Korean Kimchi Recipe one of our favorite Recipe ways to How To Make Korean Kimchi Recipe  ! Delicious, spicy and full of flavor! If you don’t like intense hot flavor, cut down the crushed red pepper flakes!

Korean Kimchi

Ingredients for How To Make Korean Kimchi Recipe

  • 3 heads napa cabbage, cored and cut into quarters lengthwise
  • 1/2 cup salt
  • 3 heads garlic, minced
  • 1 bunch green onions, cut into 2 inch pieces
  • 1 1/2 tablespoons monosodium glutamate (MSG)
  • 2 teaspoons red pepper flakes, or to taste

Steps for Make Korean Kimchi Recipe

  1. Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
  2. Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
  3. Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

Watch How To Make Korean Kimchi Recipe

  • Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.:-

Nutrition Fact’s

Calories30Sodium114 mg
Total Fat0.3 gPotassium233 mg
Saturated0.0 gTotal Carbs6 g
Polyunsaturated0 gDietary Fiber1.4 g
Monounsaturated0 gSugars1 g
Trans1 gProtein1.6 g
Cholesterol0 mg

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