Difference between revisions of "Red Cabbage Kimchi"
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(Created page with "Recipe by: somnolence Uploaded by Drimble Wedge Category:CabbageCategory:CheapCategory:Easy[[Category:Korea...") |
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Boil the rest of the spices + vinegar, remove from heat and cool, when the spice mixture is around room temp pour over the drained cabbage and place in an air tight container to ferment for 2-3 days at room temp. | Boil the rest of the spices + vinegar, remove from heat and cool, when the spice mixture is around room temp pour over the drained cabbage and place in an air tight container to ferment for 2-3 days at room temp. | ||
| − | It's more of an experiment than anything, I loosely followed a recipe similar to [http://localsavory.com/2011/01/07/red-cabbage-kimchi|this]. | + | It's more of an experiment than anything, I loosely followed a recipe similar to [http://localsavory.com/2011/01/07/red-cabbage-kimchi| this]. |
Latest revision as of 20:25, 12 April 2012
Recipe by: somnolence Uploaded by Drimble Wedge
- 2 medium heads red cabbage
- 2 tsp coriander seeds
- 1/2 cup apple cider vineger
- 4-5 dried red thai chiles
- 1 Tsp fresh ginger
- 6-7 cups water
- 1 cup salt
Shred the cabbage, dilute the salt in enough water to cover the cabbage, soak the cabbage for about 2 hours, drain.
Boil the rest of the spices + vinegar, remove from heat and cool, when the spice mixture is around room temp pour over the drained cabbage and place in an air tight container to ferment for 2-3 days at room temp.
It's more of an experiment than anything, I loosely followed a recipe similar to this.
