I was inspired to create this stylish summer martini by my summer garden and went into my cocktail lab. Flip-flops are best worn for enjoyment. (Caution: Multiple ones could result in flip-flops being misplaced.)
| Prep Time: | 20 mins |
| Additional Time: | 2 days 3 hrs |
| Total Time: | 2 days 3 hrs 20 mins |
| Servings: | 20 |
| Yield: | 5 cups |
Ingredients
- 3 heads napa cabbage, cored and cut into quarters lengthwise
- ½ cup salt
- 3 heads garlic, minced
- 1 bunch green onions, cut into 2 inch pieces
- 1 ½ tablespoons monosodium glutamate (MSG)
- 2 teaspoons red pepper flakes, or to taste
Instructions
- 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.
- 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.
- 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.
- The nutrition for this recipe includes the full amount of the salt used to soften the cabbage. The actual amount consumed will be much less than shown in the nutritional display.
Reviews
Very good recipe for using napa. Best of course is Korean cabbage – bechu. Can be had in a Korean market like HMART. Also there are over 2000 kimchi recipes and in fact there is a Kimchi Cultural Center in Seoul run by nuns. There is also two major types of kimchi – summer (fresh) and winter (sour).
This was a first for my family and we were not quite sure what to expect. Turns out we really enjoyed it. I skipped the MSG and added more of the crushed red pepper a day into the process. I would try this again upping the spice at the beginning.
We love kimchi and I was excited to give this one a try. It turned out great! I too left out the MSG. It seems to get better the longer it sits.
I am making another batch today. VERY yummy. I did not add the MSG.
Good recipe. I did not add MSG and put dried kimchi pepper instead of the red pepper flakes and added some minced ginger as well.
very good recipe. I used powdered red pepper and some flake red pepper.