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Kim Chee Recipe | |
Korean Vegetable | |
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Ingredients:
1 large head chinese (celery or Nappa) cabbageSalt 4 green onions (including tops) 1 clove garlic, minced 1 dried hot red chili (about 2" long), crushed 1 tsp fresh ginger, grated
Directions:
1. Cut cabbage into pieces, 1-inch long and 1-inch wide.2. Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes. 3. Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin slices. Wash salted cabbage three times with cold water. Add the onions, garlic, chili, ginger, 1 Tbs salt and enough water to cover. Mix well. Cover and let stand for a few days. 4. Taste mixture every day. When it is acid enough, cover and refigerate up to 2 weeks. Makes about 1 quart.
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