Recipe Cottage


LOCATION: Recipes >> Preserving >> Kim Chee 21

Print this Recipe    Kim Chee 21

Napa Cabbage Kimchi
for two quarts

5 tbsps kosher or sea salt
2 qts water
1 head napa cabbage

Combine 3 tbsps salt and water in non reactive container; add
cabbage and rinse well; drain. Rub leaves w/ remaining salt. Allow
to sit at room temperature 4 hours. Rinse under cold water; drain
in large strainer 30 minutes; reserve.

1/4 lb Korean radish cut into 2" julienne
1 cup red-chile powder
6 cloves fresh garlic
2 tsps fresh ginger, peeled and minced
10 scallions, cut diagonally into 2" strips
3 tbsps Korean salted shrimp
2 tbsps coarse salt
2 tbsps granulated sugar
2 cups water

Combine radish and chile powder in bowl; mix well. Add remaining
ingredients; mix well. Place stuffing between cabbage leaves.
Rub exterior of cabbage with remaining stuffing and fold green part
of outer leaves toward inside to enclose stuffing. Transfer cabbage
to large glass jar with tight fitting lid. Cover; allow cabbage
to ferment at room temperature for 2 to 4 days.

To serve, cut cabbage into 2 1/2" squares.


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
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.