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KIM-CHEE Recipe | |
Vegetable | |
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Ingredients:
4 med. cucumbers2 tbsp. salt 1 tbsp. ginger root, finely chopped 1 tbsp. garlic, finely chopped 1 onion, thinly sliced Chili powder 1 tsp. dried chili pepper, crushed 3/4 tsp. sugar
Directions:
Cut up cucumbers. Boil 4 cups water and add salt. Pour boiling salted water over cucumbers. When cold, add ginger and garlic and let stand overnight. Rinse the mixture, drain. Pack mixture in clean jar and add water and salt (according to desired saltiness). Cover jar and let stand for 2 days. Replace jar with more water and salt if desired. Tighten the jar lids and refrigerate for 2 days. For nappa: Use cabbage and daikon. Do not use hot salt solution. Just add salt along with garlic greens. Mixing the vegetables so salt will be distributed evenly. Use above recipe and procedures. Paprika is used to make it appear 'hot'. | |