Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Kim Chee 16

Print this Recipe    Kim Chee 16

KIMCHEE

1 large Nappa cabbage, about 2 pounds
3 Tbsp rock salt
1 bunch scallions
5 Tbsp minced ginger or to taste
2 Tbsp garlic or to taste
a sprinkle of sugar
1/4 cup soy or to taste
1/2 cup white cider vinegar
1 to 3 Tbsp ground cayenne pepper
sprinkling red chili flakes

Core Nappa cabbage and cut into large squares. Layer in a deep
bowl alternating with the rock salt. Weight with a plate and a
heavy object and let sit for 4 hours as the water exudes from the
cabbage.

Empty cabbage into a colander and briefly rinse off the salt.
Place in a kitchen towel and gently squeeze out the water.

Place the cabbage in a bowl and add the trimmed scallions cut into
3-4 inch lengths. Add ginger, garlic, a sprinkle of sugar, soy,
vinegar and chilies to taste. Again weight with a plate and heavy
object. Cover with a kitchen towel and let sit at room temperature
for 24 to 72 hours. Refrigerate.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.