LOCATION: Recipes >> Preserving >> Kim Chee 23
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Kim Chee 23
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Kimchee-Hot Korean Pickle
2 pounds Napa cabbage-quartered and sliced into 1-1/2" pieces
1/4 cup Kosher salt
5 scallions, finely chopped
3/4 cup shredded carrot
1/2 tsp fresh grated ginger
1-2 Tbsp minced fresh garlic
3/4 tsp sugar
6 Tbsp red pepper flakes {or more to taste}
1 Tbsp salt
Put cabbage in a large bowl and add Kosher salt. Toss so cabbage
is coated evenly. Let stand for 30 to 60 minutes, tossing a few
times during that period. Rinse in cold water and drain.Toss with
remaining ingredients and pack into a large crock or covered pottery
casserole. Add water to cover {about 3 cups}. Allow to sit on the
counter for 2 to 5 days, then refrigerate, covered in the crock or
individual glass jars.
NOTE: to make milder decrease red pepper to your taste.
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