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Kimchi
3 TBS and 1tsp pickling salt
6C water
Cabbage (shredded)
Onion (sliced)
2 tBS red pepper (i used more)
1 1/2 tsp ginger (more if powdered)
! tsp sugar (left out of mine)
Soak cabbage in 3 tbs salt and 6 c water for 12 hours. (overnight)
Drain and save brine. Mix all other ingredients together. put in jars. Fill with
brine til covered. Put zip lock bag in mouth and fill with brine to hold it
down.
let set for 3 to 6 days. remove bags and wipe jars clean. Then seal tightly and
place in fridge.
I put mine in the crock-pot crock and cover it. And I weigh it down with a
saucer and a small can. If you do not it may get gray scum on top and you have
to skim it off. It is suppose to get that but I found that unattractive. I used
a removable crockpot crock with out any problem.
Amy B in Tennessee.
http://www.nancyskitchen.com
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