Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Korean Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ts Sugar
1/2 c Salt
4 Heads Garlic
3 tb MSG Or Accent
1 lb Carrots
2 lg Bunches Green Onions
1 lg Head Chinese Cabbage
2 sm Heads Regular Cabbage
3 1/2 tb Garlic Salt
1 1/2 tb Paprika
4 tb Dried Red Pepper Flakes
20 lg Green Bell Peppers
Clean the kitchen sink as this is where you will be working. Cut the
regular cabbage into 2 to 3 inch pieces. Place the cabbage in the sink
and add the salt. Work in the salt using a kneading motion, until the
cabbage is broken up. The Chinese cabbage should now be cut up and
added; no kneading required. Let this stand for 5 to 10 minutes and then
rinse once or twice and drain well. Shred the carrots, with a potato
peeler or a fine food processor shredder. Cut the green onions into 2
inch pieces, using all of the onions. Cut the green peppers into 1/2
inch lengths. Grind up the red pepper and the garlic heads in a blender.
Blend the garlic into the mixture one clove at a time, using 3 to 4
heads, depending on the size of the heads. Mix the ground up garlic and
red pepper mixture, paprika, garlic salt and sugar. Blend this mixture
into the cabbage. Mix well until all of the Chinese cabbage is tinted
red. Add small amounts of water as you mix to keep the cabbage moist.
Taste and add more salt if necessary, about 1 tb at a time; add more
garlic salt instead if more garlic is also needed. Add about 3/4 cup of
water; press into a 1 gallon jug, glass is best. Leave outside
refrigeration for 48 to 72 hours. This is necessary for fermentation.
Refrigerate after fermentation period. Hints: For fermentation, leave
the jug in the garage or other place outside the house; it really
smells. Also, don't seal the lid on the jug, it might explode.
