Spicy Korean Kimchi

Ingredients

• 1 lb sized head Chinese cabbage
• 2 tablespoons sea salt
• 4 cups cold water
• 1 tablespoon fresh garlic, chopped
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon green onion, finely chopped
• 2 teaspoons dried chili pepper flakes
• 2 teaspoons sugar
• 1 tablespoon sea salt

Directions

1. 1

   Separate and wash the cabbage leaves.

2. 2

   Sprinkle them with the 2 tbsp of salt.

3. 3

   Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.

4. 4

   The water should cover the leaves if not place a heavy object on them to keep them submerged.

5. 5

   After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).

6. 6

   Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.

7. 7

   Pour 11/2 cups of very hot water over the mixed seasoning.

8. 8

   Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.

9. 9

   Place in the fridge for two days. Flip the bag every time you open the fridge door.

10. 10

    To serve cut the leaves into 2" strips and serve as a side condiment.

11. 11

    To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.