Side Dish Sauces and Condiments Canning and Preserving Recipes Pickles Korean Kimchi 4.4 (7) 6 Reviews 8 Photos My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal. Submitted by Christina P Updated on April 14, 2021 Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 20 mins Additional Time: 2 days 3 hrs Total Time: 2 days 3 hrs 20 mins Servings: 20 Yield: 5 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 20 servings 3 heads napa cabbage, cored and cut into quarters lengthwise ½ cup salt 3 heads garlic, minced 1 bunch green onions, cut into 2 inch pieces 1 ½ tablespoons monosodium glutamate (MSG) 2 teaspoons red pepper flakes, or to taste Directions Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl. Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight. Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator. Editor's Note The nutrition for this recipe includes the full amount of the salt used to soften the cabbage. The actual amount consumed will be much less than shown in the nutritional display. I Made It Print 44 home cooks made it! Nutrition Facts (per serving) 30 Calories 0g Fat 6g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 30 % Daily Value * Total Fat 0g 0% Saturated Fat 0g 1% Sodium 114mg 5% Total Carbohydrate 6g 2% Dietary Fiber 1g 5% Total Sugars 1g Protein 2g 3% Vitamin C 23mg 26% Calcium 76mg 6% Iron 1mg 3% Potassium 233mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.