My reference kimchee recipe for a 2 gallon jar.

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Name: Kimchee
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Korean
Ingredients: 1 3 lbs Nappa Cabbage; 8 oz carrots julienned; 8 oz radish julienned; 7 Scallions 3 inch slices; Paste:; 3 tablespoons Red pepper flakes; 1 tablespoon paprika; 1 tablespoon Oyster Sauce; 6 cloves garlic; 1 inch Fresh ginger; 1 teaspoon brown sugar

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INGREDIENTS

1 3 lbs Nappa Cabbage
8 oz carrots ; julienned
8 oz radish ; julienned
7 Scallions ; 3 inch slices
Paste:
3 tablespoons Red pepper flakes
1 tablespoon paprika
1 tablespoon Oyster Sauce
6 cloves garlic
1 inch Fresh ginger
1 teaspoon brown sugar

INSTRUCTIONS

1. Slice the cabbage lengthwise into quarters or sixths. Peel the ruined outer layers. Rinse the cabbages and place them in a large bowl. Rub 1/4 cup of salt into the cabbage wedges. Make sure to get in between the leaves. Leave it in the bowl room temp for 1-2 hours.

2. Rinse the cabbage under water. Wash off all the salt. Squeeze out some water. Cut the core off the cabbage wedges. Cut them across into large squares.

3. Make the paste. In a grinder, combine: garlic, ginger, sugar, oyster sauce, water, and 1-5 tablespoons of red pepper flakes.

4. Combine the cabbage, carrots, radish and scallions with the paste. Mix well and then transfer to the ferment jar. Pres it down to let out more juices. Let it ferment at room temp for 3 days. Move it to the fridge.

NOTES

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Kimchee

1 3 lbs Nappa Cabbage
8 oz carrots julienned
8 oz radish julienned
7 Scallions 3 inch slices
 Paste:
3 tablespoons Red pepper flakes
1 tablespoon paprika
1 tablespoon Oyster Sauce
6 cloves garlic
1 inch Fresh ginger
1 teaspoon brown sugar

1. Slice the cabbage lengthwise into quarters or sixths. Peel the ruined outer layers. Rinse the cabbages and place them in a large  bowl. Rub 1/4 cup of salt into the cabbage wedges. Make sure to get in between the leaves. Leave it in the bowl room temp for 1-2 hours.

2. Rinse the cabbage under water. Wash off all the salt. Squeeze out some water. Cut the core off the cabbage wedges. Cut them across into large squares.

3. Make the paste. In a grinder, combine: garlic, ginger, sugar, oyster sauce, water, and 1-5 tablespoons of red pepper flakes.

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Nutrition

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Serving Size: 1 Serving (625g)
Recipe Makes: Servings

Calories: 279
Calories from Fat: 20 (7%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 1.2g
Cholesterol 0mg		0 %
Sodium 764.4mg		26 %
Potassium 1878.4mg		49 %
Total Carbohydrate 63.4g		19 %
	Dietary Fiber 16.2g	65 %
	Sugars, other 47.1g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 279

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