Kim chee #1

Kim chee #1

Yield: 6 Servings


1 lg Head Chinese Cabbage Salt
4 Green Onion With Tops
1 Garlic Clove
1 Hot Red Chili Dried
1 ts Ginger Root


Grated Fresh Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage mix well and let sit 15 minutes. Cut green onions and tops in 1 1/2 inch lengths then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions garlic chile ginger and one tablespoon salt. Cover with water mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough cover and refrigerate up to 2 weeks. Makes one quart.

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