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Print this Recipe    Kim Chee 10

WINTER 'KEEM-CHEE' (Tong keem-chee)

3 head celery cabbage
3/4 cup salt
8 turnips
6 cloves garlic
6 tbsp. chopped red chile pepper
2 tsp. chopped candied ginger
2 green onions
2 stalks celery
1/4 cup chestnuts
1 firm pear
water

Remove the outside leaves of the cabbage. Wash the leaves and also
the heads of cabbage and place all in a large jar. Sprinkle with
1/2 cup salt and let stand 3 hours.

Wash and peel turnips. Shred 1 1/2 cups into fine strips 1" long
and cut the remainder into thin slices. combine the two. Add 1/4
cup salt and let stand 30 minutes. Drain. Remove the sliced
turnip. To the shredded turnip, add the chopped garlic, chopped
red peppers, and chopped ginger. Cut the green onions (including
tops) into 1 1/2" lengths, shred lengthwise, and add to the turnip
mixture. Mix well

Wash and cut celery into 1 1/2" lengths and shred lengthwise.

Peel chestnuts and cut into fine pieces. Wash and peel pear and
shred in fine pieces. Add celery, chestnuts, and pear to turnip
mixture.

Remove head of cabbage from the brine. Wash well and drain. Open
the leaves of cabbage without breaking them and pack the turnip
mixture down in between each leaf.

Fold leaves back in place. Wrap some of the longer outside leaves
around the top of the cabbage head to keep the turnip mixture from
coming out. Put cabbage heads into a large jar. Add sliced turnip
and cover with the outer leaves of cabbage that have been in the
brine. Cover and place a weight on the cabbage. Let stand 2 days.
Make a brine of 4 cups water to 3/4 cups salt and cover the cabbage
heads, not including the outer leaves on top. Cover the jar and
let stand 1 month. When serving, remove head from the brine and
cut into circles 2" thick, crosswise. Place the cut side up in
the dish in which it is served. For 25 to 30 servings.

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