Kim Chee (1)
1 large head chinese (celery or Nappa) cabbage
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp. fresh ginger, grated
- Cut cabbage into pieces, 1-inch long and 1-inch wide.
- Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15
- Cut green onions in 1-1/2 inch lengths, then cut lengthwise in
thin slices. Wash salted cabbage three times with cold water.
Add the onions, garlic, chili, ginger, 1 Tbs salt and enough
water to cover. Mix well. Cover and let stand for a few days.
- Taste mixture every day. When it is acid enough, cover and
refigerate up to 2 weeks. Makes about 1 quart.
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