kim-chee-squats

Kim Chee Squats

7 Reviews Add a Pic
  • Prep

    25 m
  • Ready In

    1 d 4 h 25 m
ERLENSEE_GERMANY
Recipe by  ERLENSEE_GERMANY

“This is a recipe that a Korean Friend of mine gave to me. I like it, except for all the ginger!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
  2. After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

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Reviews (7)

Rate This Recipe
Christine Hill
109

Christine Hill

As a Korean myself, I find this recipe a little odd. I used to watch my mother make Kimchee and she never used fresh ginger, vinegar, or sugar in the mix. You want to break off the leaves of the cabbage and place them in a bowl, sprinkling a little salt on each leaf as you go. After salting the cabbage, fill the dish with water and then let it soak for 3-4 hours. Massage the cabbage then drain and rinse. Chop cabbage into 2-3 inch segments then toss well with the rest of the ingredients (I wouldn't suggest using ginger, vinegar, or sugar; but do what you think you'll like). Then pack it tightly into a jar, you don't want a lot of air within the jar, so use the right size jar. Kimchee is a fermented cabbage dish, therefore, if you leave it out in a warm area for 24-48 hours instead of refridgerating, the taste will be authentic. It's more of an acquired taste. It will also last way more than a week, I'd say about a month easy. We ate it straight out of the bottle; it goes well with some rice! :)

Bunda Estherlita Suryoputro
18

Bunda Estherlita Suryoputro

This recipe is very good. I have another idea to substitute the vinegar with a natural ones. Boiled 3/4 cup water with 1/4 cup rice powder( may double),cook until thick and set aside until completely cool. Mix with another spices and cabbage. After more than 24 hour it becomes natural sweet and sour.

Larry Hayes
15

Larry Hayes

I did not care for the taste at first but the longer I let it sit in the frig the better it tastes, not I can not keep enough. It lasts way longer than one week, I made mine at least 3 months ago still going strong.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 36 cal
  • 2%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 6.8 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1796 mg
  • 72%

Based on a 2,000 calorie diet

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