Korean Kimchi

Name: Korean Kimchi
Ingredients: 3 heads napa cabbage, cored and cut into quarters lengthwise; 1/2 cup salt; 3 heads garlic, minced; 1 bunch green onions, cut into 2 inch pieces; 1 1/2 tablespoons monosodium glutamate (MSG); 2 teaspoons red pepper flakes, or to taste

6 ingredients

3 steps

Ingredients

3 heads napa cabbage, cored and cut into quarters lengthwise
1/2 cup salt
3 heads garlic, minced
1 bunch green onions, cut into 2 inch pieces
1 1/2 tablespoons monosodium glutamate (MSG)
2 teaspoons red pepper flakes, or to taste

Directions

1

Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
2

Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
3

Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.