2/3 lb Napa Cabbage, sliced 1/4 inch thick
1/2 lb Daikon radish, peeled, sliced 1/4 inch thick
1 medium cucumber, peeled, sliced 1/4 inch thick
1 medium turnip, peeled, sliced 1/4 inch thick
1/2 cup salt
1 tablespoon salt
3 spring onions, sliced
3 cloves garlic, minced
4 tsp fresh ginger, minced
1 tablespoon dried chili flakes
2 tsp soy sauce/tamari
1 cup water
Layer whole cabbage leaves, sliced daikin, cucumber and turnip in
a large bowl. Between layers, liberally sprinkle with 1/2 cup
salt. Cover with water and place a wide plate or pot on top to
submerge them. Leave overnight or at least 12 hours. Drain &
Rinse vegetables in a colander. Julienne each vegetable into a
uniform shape. return them to the large bowl, and add spring
onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup
water. Toss to combine.
Spoon the vegetabels with liquid into a large crock or clean jars.
Cover tightly or cap. Refridgerate for 3 days before opening.
Everyday, turn jars upside down a couple of times to distribute
spices, or stir vegetables in the crock. Store in refridgerator.
Notes: Kim chee spiciness varies depending on the hotness of the
chili flakes used. The longer it sites, the hotter it gets (up to
a point). I cannot vouch for the authenticity of the recipe, but
its about as close as I've come.
Beware 'kim chee' spices in oriental food stores, as they most
likely have MSG in them.