Kim chee #4

Kim chee #4

Yield: 1 Servings


2 Napa cabbages cut up
1 Scallion
2 Garlic cloves minced
1 1″ piece ginger minced
2 ts Korean red pepper
1/2 ts Salt


(more or less) Water Soak cabbages overnight in salt water to wilt. The next day wash cabbage 3 times till there is no more slimy feel. Cut the green part of the scallion into 1/2″ long slivers and mince the white part. Add scallion garlic and ginger to cabbage. In a one cup measuring cup mix together the red pepper MSG salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.

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