How To Make Kimchi My Moms Famous Spicy Kimchi Recipes

SPICY KOREAN KIMCHI

Steps:

• Separate and wash the cabbage leaves.
• Sprinkle them with the 2 tbsp of salt.
• 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.
• The water should cover the leaves if not place a heavy object on them to keep them submerged.
• 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).
• Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
• Pour 11/2 cups of very hot water over the mixed seasoning.
• 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.
• Place in the fridge for two days. Flip the bag every time you open the fridge door.
• To serve cut the leaves into 2" strips and serve as a side condiment.
• To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.