Chilehead's Kimchi

1. 1

   Wash the cabbage.

2. 2

   In a bowl, dissolve the 1/3 cup salt in enough water to cover the cabbage.

3. 3

   Put the cabbage in the salted water and let stand overnight.

4. 4

   The next day, squeeze the cabbage gently to remove most of the water.

5. 5

   Slice the cabbage into bite- size pieces.

6. 6

   Put cabbage slices in a large mixing bowl.

7. 7

   Add the 10 tablespoons salt, the chile peppers, chili powder, garlic, ginger and sugar.

8. 8

   Toss gently.

9. 9

   Add the green onions and toss until well mixed.

10. 10

    Pack the kimchi into a large jar, cover and leave it at room temperature for 1 day, then refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.