LOCATION: Recipes >> Preserving >> Kim Chee 02
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Kim Chee 02
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Spring Kim Chee
3 heads cabbage
3 tbsp. salt
3 green onions
1 clove garlic
1 tbsp chopped chili pepper
1 tbsp. chopped candied ginger
1 1/2 cups water
Wash cabbage and cut into strips 1 inch wide and 2 inches long.
Sprinkle with 2 tbsp. salt and let stand for half an hour. Cut
onions, including tops, into 1 1/2 inch lengths and shred. Chop
garlic, red pepper, and ginger into fine pieces.
After cabbage has set for 30 minutes, wash twice in cold water.
Mix prepared vegetables with cabbage, add 1 tbsp salt and enough
water to cover the cabbage, and let stand 7 days in a covered crock.
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