Korean Kimchi

Ingredients

• 3 heads napa cabbage , cored and cut into quarters lengthwise
• 0.5 cups salt
• 3 heads garlic , minced
• 1 bunch green onions , cut into 2 inch pieces
• 1.5 tablespoons monosodium glutamate , MSG
• 2 teaspoons red pepper flakes , or to taste

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.