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Making Kimchi

July 21, 2013
by Erin B

I don’t usually like Kimchi… except the one my mother in law makes.  I got her recipe today and now my kitchen is covered in little bits of cabbage.

Gramma Brown’s Kimchi

  • 1 head of white cabbage, cored and thinly sliced
  • 2 large onions cut into thin rings
  • 1/2 cup salt
  • 10 cloves of garlic, chopped
  • 2 Tbsp slivered fresh ginger
  • 1/2 Tbsp crushed dried chilies
  • 1 tsp sugar

Put the cabbage and onions and salt in a bowl bowl and knead with your hands.  Leave to rest over night.

Next day, rinse off excess salt under cold running water.  Drain and rinse again.  Drain.

Add remaining ingredients and knead together.

Pack into large jar or pickling crock.  Add enough water to to just reach the top of the ingredients.  Leave sit in a cool, not refrigerated place  for at least 1 week, then transfer to the fridge.

Serve with meat, veg or a spoon.

 

(I made double – I think I was carried away)

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