Kim Chee I Recipe

Step 1

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.

Step 2

Makes about 3-1/2 cups.

SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & Southeast Asia.

Step 3

Shared by Cate Vanicek

Things You'll Need

  • 1md Head napa cabbage (1-1/2 to
  • - 2 pounds)
  • 2 1/2tb Salt
  • 1/4lb Daikon (it's 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)
  • 2ts Sugar

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