Napa Kimchee

1. 1

   Remove the limp outer leaves from the cabbage. 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. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes, tossing the cabbage a couple of times during that time.

3. 3

   Rinse the cabbage with cold water and drain. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover, about 3 cups. Allow to sit on the counter for 1 to 2 days. Store in the refrigerator, covered, in the crock or in individual glass jars.

* Per serving · 4 servings · Values may vary.

No additional tips available.