Cabbage Kimchi

Name: Cabbage Kimchi
Yield: Serves 32 (Makes about 2 quarts, 1500 grams)
Ingredients: 1 head napa, cabbage (2½ pounds), cored and cut into 2‑inch pieces; 2½ teaspoons canning and pickling, salt; 20 , garlic cloves, peeled; ½ cup Korean, chili powder; ⅓ cup, sugar; ¼ cup, low-sodium soy sauce; 3 tablespoons, fish sauce; 1 (2-inch) piece, fresh ginger, peeled and chopped coarse; 16 , scallions, cut into 2‑inch pieces; 1 , carrot, peeled and cut into 2‑inch matchsticks

6 comments

Make real-deal, crispy, tangy, spicy kimchi at home.

SERVES32 (Makes about 2 quarts, 1500 grams)

WHY THIS RECIPE WORKS

by Anne Wolf

Kimchi relies on fermentation for its effervescence, tang, and delicious funk. To better understand how temperature impacts kimchi fermentation we worked with Assistant Professor Ben Wolf at the Tufts University Department of Bi...

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