Kim chee #7
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Kim chee #7
  Korean    Condiments  
Last updated 6/12/2012 12:46:14 AM. Recipe ID 6413. Report a problem with this recipe.
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      Title: Kim chee #7
 Categories: Korean, Condiments
      Yield: 1 Servings
 
      4 ts Sugar
    1/2 c  Salt
      4    Heads Garlic
      3 tb MSG Or Accent
      1 lb Carrots
      2 lg Bunches Green Onions
      1 lg Head Chinese Cabbage
      2 sm Heads Regular Cabbage
  3 1/2 tb Garlic Salt
  1 1/2 tb Paprika
      4 tb Dried Red Pepper Flakes
     20 lg Green Bell Peppers
 
  Clean the kitchen sink as this is where you will be working. Cut the
  regular cabbage into 2 to 3 inch pieces. Place the cabbage in the
  sink and add the salt. Work in the salt using a kneading motion,
  until the cabbage is broken up. The Chinese cabbage should now be cut
  up and added; no kneading required. Let this stand for 5 to 10
  minutes and then rinse once or twice and drain well. Shred the
  carrots, with a potato peeler or a fine food processor shredder. Cut
  the green onions into 2 inch pieces, using all of the onions. Cut the
  green peppers into 1/2 inch lengths. Grind up the red pepper and the
  garlic heads in a blender. Blend the garlic into the mixture one
  clove at a time, using 3 to 4 heads, depending on the size of the
  heads. Mix the ground up garlic and red pepper mixture, paprika,
  garlic salt and sugar. Blend this mixture into the cabbage. Mix well
  until all of the Chinese cabbage is tinted red. Add small amounts of
  water as you mix to keep the cabbage moist. Taste and add more salt
  if necessary, about 1 tb at a time; add more garlic salt instead if
  more garlic is also needed. Add about 3/4 cup of water; press into a
  1 gallon jug, glass is best. Leave outside refrigeration for 48 to 72
  hours. This is necessary for fermentation. Refrigerate after
  fermentation period. Hints: For fermentation, leave the jug in the
  garage or other place outside the house; it really smells. Also,
  don't seal the lid on the jug, it might explode.
 




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Recipe ID 6413 (Apr 03, 2005)

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