Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Kim Chee 20

Print this Recipe    Kim Chee 20

kimchee

2 napa cabbages
3 minced garlic cloves
2 chopped green onion
1 teasppon suger
1 cup salt
1/2 teaspoon minced ginger

1/4 teasppon MSG
1/2 cup dry crushed red pepper

1 shreded carrot
1 cup shredded radish

Well, I'm Korean and I make kimchee all the time and if you want
to taste real Korean kimchee there is more ingredients need to be
add but this is more simple way to make it.

First you need to cut the cabage the size you want and than put
all them in the sink or the big bowl, sprinkle some water and
sprinkle salt all over it or you can soak all in to the very salted
water, this way the cabage will soften up. when cabage is soften
rinse them all very well and than try to take all the water out
best as you can.

Then mix all the ingredients with cabage, mix well with hand.

Put in a glass jar, don't put them in a plastic it will ruin the
taste. You can store in a refrigiator but it takes very long time
before edible. It takes about two weeks in the refrigeator for it
to taste right

Or you can leave it on the counter for 3 to 4 days but not a warm
or hot place. If smells like little sour it has better taste and
than you can make it to soup or stew or even pancake or kim chee
yakki myan doo.

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.