Kim Chee #1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Head Chinese Cabbage,
Salt,
4: Green Onion With Tops,
1: Garlic Clove,
1: Hot Red Chili, Dried
1 tsp: Ginger Root, Grated Fresh
Directions:
Cut cabbage in pieces 1 inch long and 1 inch wide.
Sprinkle 2 tablespoons salt on cabbage, mix well and
let sit 15 minutes. Cut green onions and tops in 1 1/2
inch lengths, then cut again lengthwise into thin
slices. Wash salted cabbage three times with cold
water; drain and add the onions, garlic, chile, ginger
and one tablespoon salt. Cover with water, mix well.
Cover container and let stand for a few days. Taste
mixture every day. When it is fermented and acid
enough, cover and refrigerate up to 2 weeks. Makes one
quart.
Source from luhu.jp
Sprinkle 2 tablespoons salt on cabbage, mix well and
let sit 15 minutes. Cut green onions and tops in 1 1/2
inch lengths, then cut again lengthwise into thin
slices. Wash salted cabbage three times with cold
water; drain and add the onions, garlic, chile, ginger
and one tablespoon salt. Cover with water, mix well.
Cover container and let stand for a few days. Taste
mixture every day. When it is fermented and acid
enough, cover and refrigerate up to 2 weeks. Makes one
quart.
Source from luhu.jp