LOCATION: Recipes >> Preserving >> Kim Chee 07
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Kim Chee 07
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KIM CHEE
3 pounds cabbage (bok choy or napa)
6 TBSP non-iodized salt
6 scallions
4 cloves garlic
3 TBSP red pepper flakes or ground chili peppers
3 slices ginger
Wash the cabbage and cut into 1 inch pieces. Sprinkle with 4 TBSP
of the salt. Mix well and allow to stand for 30 minutes.
Cut the scallions into 1-1/2 inch lengths and shred lengthwise.
Chop the garlic and ginger.
After the 30 minutes wash the cabbage in cold water. Place it and
all ingredients into a jar together with remaining 2 TBSP of salt.
Add enough water to cover and let stand at room temperature for
two to five days.
The Kim Chee will keep for several weeks in the refrigerator.
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