Temple's Traditional Kimchi Recipe - Cooking Index
Recipe for Temple's Traditional Kimchi Recipe - Wash cabbage and strip away outer leaves. Cut into halves, leaving bottoms attached.To make the brine: In a non-
Ingredients
- 6 lbs / 2724g / 96oz Fresh nappa cabbages - (abt 2 to 3)
- 3/4 cup / 177ml Coarse kosher or sea salt
- 1 Water
- 1 Daikon radish - chopped (large)
- 1/2 cup / 118ml Clear fish sauce
- 1/4 teaspoon / 1.3ml Red hot dry chili flakes
- 1 teaspoon / 5ml Crushed fresh garlic
- 1/4 cup / 36g / 1.3oz Peeled fresh ginger - crushed
- 10 Scallions - cut 2" pieces
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