Kimchi

I tried several kimchi recipes before finding this one. This is a good kimchi recipe. I I let mine ferment for 5 days. Then I covered it and placed it in the refrigerator. My husband and I try to eat a little daily. Kimchi contains healthy bacteria and probiotics that aids in the digestion process. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

1 napa cabbage

2 tablespoons salt

1 tablespoon sweet rice flour

½ cup Korean chili pepper flakes

4 tablespoon fish sauce

2 tablespoons sugar

3 scallions, chopped

¼ medium onion, chopped

3 cloves of garlic, minced

½ tsp of ginger, minced

2½ cups water

Combine the salt and 1½ cups of water. Dissolve and set aside.

Wash and chop the napa cabbage.

Soak the cabbage in salt water for 3-6 hours or until soft.

In a small pot, combine the sweet rice flour and 1 cup of water over medium heat. Stir until thickened, about 5 mins.

In a bowl, combine the flour mixture, Korean chili pepper flakes, fish sauce, and sugar. Let cool. Once cooled, mix the scallions, onions, garlic, and ginger to the paste and mix.

Once the cabbage is soft, rinse it 3-4 times to remove the salt water thoroughly

Massage paste into the cabbage and store in a jar. Serve immediately if you like fresh kimchi. If you like it more fermented, wait until it fits your tastes.