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LOCATION: Recipes >> Preserving >> Kim Chee 14

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Kim Chee
Yields 1 quart

1 lb Chinese (celery or Nappa) cabbage
1 large carrot
1/4 lb white Oriental (Daikon) radishes
2 scallions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 Tbs honey
3 Tbs cider vinegar
1 tsp fresh ginger, minced
4 cloves garlic
2 to 4 hot red peppers, dried, 2 inches long, split

Slice the cabbage lengthwise into quarters. Remove the tough core
and then slice the quarters into 1 to 2 inch-long pieces. Slice
the carrot and radishes lengthwise and then into 2 inch-long
sections. Slice the sections into very thin strips. Toss cabbage,
carrot and radishes with the scallions, soy sauce and water. Cover
loosely and let stand overnight. Drain liquid from the vegetables
into a bowl. Add honey and vinegar to the liquid and stir well
until honey is dissolved. Add ginger, garlic and peppers to the
vegetables and pack them into sterilized jars. Pour liquid into
the jars. If more liquid is needed to cover vegetables, add water.
Cover loosely with a lid and let sit at room temperature for 3 to
5 days to ferment. The liquid will bubble and the flavor will
become sour. Refrigerate the Kim Chee for 3 to 4 days. The cabbage
will become translucent and will be ready to serve.


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