ingredients:
- 1 napa cabbage, chopped into big pieces
- 2 tbsp coarse salt
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- 1 green onion, chopped
- 4 - 6 cloves garlic, minced
- 1 sliced ginger, minced
- 1 sliced ginger, minced
- 1 tsp japanese dashi stock powder or more
- 3 tbsp korean hot pepper flakes
- 1 1/2 tbsp fish sauce or more
- 500 ml 7up
**** The ingredients will be listed again @ below ****
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- 1 napa cabbage, chopped into big pieces
- 2 tbsp coarse salt
1. Rinse the chopped napa and coat with coarse salt.
2. Stir every 30 mins, rinse it after 2 hrs.
- 1 green onion, chopped
- 4 - 6 cloves garlic, minced
- 1 sliced ginger, minced
- 1 sliced ginger, minced
- 1 tsp japanese dashi stock powder or more
- 3 tbsp korean hot pepper flakes
- 1 1/2 tbsp fish sauce or more
- 500 ml 7up
3. Add the rest ingredients together and mix well. Adjust the taste with dashi stock powder and or fish sauce. If too salty, can add some sugar.
4. Keep in refrigerator up to 1 day for better taste. Ready to eat.
note: this kimchi can keep longer without sour taste.