LOCATION: Recipes >> Preserving >> Kim Chee 16
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Kim Chee 16
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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.
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