Free Recipe Kim Chee #2
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Kim Chee #2 Recipe
1 md Head napa cabbage
-(1-1/2 to 2 pounds)
2-1/2 tb Salt
1/4 lb Daikon (it s a Asian turnip)
-peeled and cut into
-matchstick pieces (option)
2 Green onions (including
-tops); cut into thin
-slivers
3 Cloves garlic; minced or
-pressed
1 To 2 teaspoons Korean red
-pepper or ground red pepper
-(cayenne)
2 ts Sugar
Kim Chee #2 Preparation
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 Date: Sat, 22 Jun 1996 19:03:28 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #174 From the MealMaster recipe list.
Cooking Temperature:
Recipe Serves: 8
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