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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.

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