1 Head Napa Cabbage
1/2 cup Salt 1 cup Water
1 cup Sunny’s Kimchee Seasoning
1 TBSP Fresh Garlic, shredded
1 TBSP Fresh Ginger, shredded
1/4 cup Carrot, shredded
1 TBS Green Onion, chopped
Preparation (Rubbers gloves needed)
Quarter cabbage and cut into 1 1/2 inch pieces.
Soak with salt and water for 1 1/2 hours then turn over and let sit for 1 hour. Be gentle with cabbage.
After the cabbage has soaked, RINSE WELL with cold water and drain for at least 10 minutes.
Place cabbage in a large container for mixing and set aside.
Add garlic, ginger, carrots, Sunny’s Korean Teriyaki Sauce, and Sunny’s Kimchee Seasoning to cabbage.
With rubber gloves, hand mix but be careful not to ‘bruise’ the cabbage.
Taste for flavor – add more Kimchee Seasoning as needed. Too spicy add more Korean Teriyaki Sauce.
Place kimchee mixture into a container, seal, and store in refrigerator. For fresh kimchee serve right away.
The longer it sits the more time it spends fermenting and developing stronger flavors. Depending on your tastes, check on it every week until the desired flavor is achieved. For very sour, fully fermented kimchee – store in refrigerator for at least 3-4 weeks. We’ve found most guests love the fresh, crisp, taste which last for up to 1 week. Enjoy!