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00"It is the stuff of ancient legend, and even of poetry. Songs are sung of it, odes penned, memories and meals made complete by it." Read more about the kimchi culture here.
Ingredients
1 head of white cabbage.
1/2 gallon fresh water
1 cup salt
1 pint vinegar
1 quart water
1 cup salt
6 cloves of garlic (optional)
1 tablespoon red pepper
Instructions
Dissolve the salt in the water. Cut the cabbage into chunks about the size of an egg, and soak them overnight in the salted water. Drain the cabbage and squeeze it dry. Combine water, vinegar and salt and bring the mixture to a boil, then let cool to room temperature. Combine the cabbage, garlic and pepper in a glass container, pour the vinegar mixture in and cover. Store the jar in a cool, dark place for 1 week. Drain off the liquid and bring it to a boil. Place the cabbage in a clean container, pour the hot liquid over it, let it cool, then cover it. It will keep for several weeks in the refrigerator.
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"It is the stuff of ancient legend, and even of poetry. Songs are sung of it, odes penned, memories and meals made complete by it." Read more about the kimchi culture here. Ingredients1 head of white cabbage. 1/2 gallon fresh water 1 cup salt 1 pint vinegar 1 quart water 1 cup salt 6 cloves of garlic (optional) 1 tablespoon red pepper InstructionsDissolve the salt in the water. Cut the cabbage into chunks about the size of an egg, and soak them overnight in the salted water. Drain the cabbage and squeeze it dry. Combine water, vinegar and salt and bring the mixture to a boil, then let cool to room temperature. Combine the cabbage, garlic and pepper in a glass container, pour the vinegar mixture in and cover. Store the jar in a cool, dark place for 1 week. Drain off the liquid and bring it to a boil. Place the cabbage in a clean container, pour the hot liquid over it, let it cool, then cover it. It will keep for several weeks in the refrigerator.
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