Kim chee #6
Last updated 6/12/2012 12:46:14 AM. Recipe ID 6412. Report a problem with this recipe.
Title: Kim chee #6
Categories: Korean, Condiments
Yield: 12 Servings
2/3 lb Napa Cabbage
1/2 lb Daikon radish
1 md Cucumber
1 md Turnip
1/2 c Salt
1 tb Salt
3 Spring onions; sliced
3 Garlic cloves; minced
4 ts Fresh ginger, minced
1 tb Dried chili flakes
2 ts Soy sauce/tamari
1 c Water
Peel daikon, cucumber and turnip, and slice 1/4" thick. Layer whole
cabbage leaves, sliced daikon, cucumber and turnip in a large bowl.
Between layers, liberally sprinkle with 1/2 cup salt. Cover with
water and place a wide plate or pot on top to submerge them. Leave
overnight or at least 12 hours. Drain & Rinse vegetables in a
colander. Julienne each vegetable into a uniform shape. return them
to the large bowl, and add spring onions, garlic, ginger, chili
flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the
vegetables with liquid into a large crock or clean jars. Cover
tightly or cap. Refridgerate for 3 days before opening. Everyday,
turn jars upside down a couple of times to distribute spices, or stir
vegetables in the crock. Store in refridgerator. Notes: Kim chee
spiciness varies depending on the hotness of the chili flakes used.
The longer it sites, the hotter it gets (up to a point). I cannot
vouch for the authenticity of the recipe, but its about as close as
I've come. beware 'kim chee' spices in oriental food stores, as they
most likely have MSG in them.
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