Lets make Kimchi, the biggest ripoff at the korean restaurant since they started charging for the banchan in the first place.
ingredients:
2 small/med heads napa cabbage
1/3 cup korean pepper flake (no substitutions)
1/4 cup seasalt (or canning salt.)
1 bunch spring onions (leave 1" from the bottom and replant for infinite spring onions)
6-10 cloves of garlic
2tsp of grated fresh ginger.
start by chopping your napa cabbage into 1" slices. dump those in a bowl, and into the bowl add 1/4 cup of salt. fill the bowl until the water covers the cabbage (some will float, thats fine.) mix up the water so the salt combines, Leave this overnight and go hack the gibson.
next day:
drain the cabbage from the salt water, rinse the cabbage, and give it a good SQUEEZE. put it back in the bowl and add 1/3rd cup of pepper flake, the bunch of spring onions chopped, the 2tsp of grated ginger and the garlic, chopped. get your hands in there and mash it all together until theres some juice.
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