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LOCATION: Recipes >> Preserving >> Kim Chee 17

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2 heads Chinese (or white) cabbage
1 cup salt
1 lbs daikon (long white Oriental radish)
6 green (spring) onions
4 cloves garlic
1 inches fresh gingerroot
1 stalk celery
1 hard, semi-ripe pear
4 tblsp ground red pepper (cayenne)
1 tblsp granulated sugar

Remove (do not discard) the outer leaves from the cabbage. Quarter
the cabbage and place together with the outside leaves in a large
bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally.

Peel the daikon and cut into long thin strips. Cut the onions into
1." strips and then shred lengthwise into slivers. Mix the daikon
and onion strips together in another bowl and let sit while the
cabbage and salt mixture is sitting.

Peel and mince garlic and gingerroot. Cut celery into 1" lengths
and shred lengthwise. Peel, core, and slice the pear and then cut
into long strips. Mix these ingredients together with the cayenne
and granulated sugar and combine into the daikon and onion mixture.

The cabbage will have produced a brine after sitting. Remove the
outer leaves from the brine and set aside. Take a quarter of the
cabbage head, rinse it under running water then pack the daikon
and onion mixture between the leaves. Set it in the bottom of a
crock or other container. Repeat this procedure with the remaining
three quarters. Any remaining mixture should be layered over the
cabbage. Press down.

Place the outer leaves in a layer on top of the cabbage and cover
the crock. Set a small weight on top of the cover and let sit for
3 days. The longer it sits the stronger it gets! It can be stored
for a month prior to opening. Keep it in a cool (60 degree) place.

After removing the Kim Chi from the crock it can be stored in glass
jars and used as needed.

This is a strong recipe and if it is still not hot enough, diced
red peppers with seeds can be added, to the daikon and onion mixture,
but do so at your own risk! Enjoy.


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