Favorite Napa Kimchee

1. 1

   Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2 inch-wide pieces.

2. 2

   Put the cabbage in a very large bowl and add the pickling salt.

3. 3

   Toss so the salt coats the cabbage evenly.

4. 4

   Allow to stand for 30 minutes.

5. 5

   Toss the cabbage a couple of times during that time.

6. 6

   Rinse the cabbage with cold water and drain.

7. 7

   Toss with the remaining ingredients and pack into a large crock or covered pottery casserole.

8. 8

   Add water to cover, about 3 cups.

9. 9

   Allow to sit on the counter for 1 to 2 days.

10. 10

    Store in the refrigerator, covered, in the crock or in individual glass jars.

11. 11

    Serve as a relish with any Korean dinner or use in cooking meat or soup dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.