Napa Kimchee

Name: Napa Kimchee
Ingredients: 6 pounds napa cabbage Chinese celery cabbage; 1/4 cup pickling salt Korean, kosher; 8 scallions finely chopped; 1 1/2 cups carrots shredded; 2 tablespoons ginger root Freshly-grated; 2 tablespoons candied ginger; 2 teaspoons sugar; 1/2 cup red pepper flakes Korean; 1 tablespoon salt

9 ingredients

3 steps

Ingredients

6 pounds napa cabbage Chinese celery cabbage
1/4 cup pickling salt Korean, kosher
8 scallions finely chopped
1 1/2 cups carrots shredded
2 tablespoons ginger root Freshly-grated
2 tablespoons candied ginger
2 teaspoons sugar
1/2 cup red pepper flakes Korean
1 tablespoon salt

Directions

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

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

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.