Recipe: Fresh Summer Kimchi

2             ea.          Heads Napa Cabbage, cleaned, cored and rough chopped to 3” pieces

10           ea.          Green Onions, cut in 2” sections

6              ea.          Garlic Cloves

20           ea.          Fresh Red Chilies*

1/4         c.             Dark, Toasted Sesame Oil

1              c              Kosher Salt

To taste                Kosher Salt

 

 

 

 

 

 

 

*we use medium heat chilies, Hong Gochu. The final heat of the kimchi will vary based on what peppers you use.