Kim Chee I Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Head napa cabbage, 1-1/2 to 2 pounds
2 1/2 tbsp: Salt,
1/4 lbs: Daikon, (its a Asian turnip) peeled and cut into matchstick pieces (option)
2: Green onions, (including tops), cut itno thin slivers
3 Cloves: garlic, minced or pressed
1: To 2 teaspoons Korean red pepper or ground red pepper, cayenne
2 tsp: Sugar,
Directions:
Cut cabbage into chunks about 1-inch square; place in
a large bowl and add 2 tablespoons of the salt. Mix
well. Cover and let stand at room temperature until
cabbage is wilted and reduced to about half its
original volume (3 to 4 hours). Rinse thoroughly;
drain. Return to bowl along with daikon (if used),
onions, garlic, pepper, sugar, and remaining 1/2
tablespoon salt; mix well. Pack lightly into a
1-quart jar; cover with lid or plastic wrap and let
stand at room temperature, tasting often, until
fermented to your liking. (In warm weather,
fermentation may only take 1 to 2 days; in cooler
weather, count on 3 to 4 days.) Store in the
refigerated, covered, for up to 2 weeks.
Makes about 3-1/2 cups.
SOURCE: Sunset Oriental Cookbook - Recipes from China,
Japan, Korea & Southeast Asia.
Shared by Cate Vanicek
Source from luhu.jp
a large bowl and add 2 tablespoons of the salt. Mix
well. Cover and let stand at room temperature until
cabbage is wilted and reduced to about half its
original volume (3 to 4 hours). Rinse thoroughly;
drain. Return to bowl along with daikon (if used),
onions, garlic, pepper, sugar, and remaining 1/2
tablespoon salt; mix well. Pack lightly into a
1-quart jar; cover with lid or plastic wrap and let
stand at room temperature, tasting often, until
fermented to your liking. (In warm weather,
fermentation may only take 1 to 2 days; in cooler
weather, count on 3 to 4 days.) Store in the
refigerated, covered, for up to 2 weeks.
Makes about 3-1/2 cups.
SOURCE: Sunset Oriental Cookbook - Recipes from China,
Japan, Korea & Southeast Asia.
Shared by Cate Vanicek
Source from luhu.jp