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
  1. Cut cabbage into pieces, 1-inch long and 1-inch wide.
  2. Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.
  3. 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.
  4. Taste mixture every day. When it is acid enough, cover and refigerate up to 2 weeks. Makes about 1 quart.

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