Kim Chee (2)
(Korean Pickled Vegetables)

Makes about 1 quart


     1 lb      chinese (celery or Nappa) cabbage, cut into 2-inch
               pieces (about 4 cups)
     6 Tbs     salt
     4         green onions (including tops), finely chopped
     1 tsp     fresh ginger, finely chopped
     1 clove   garlic, minced
     1 Tbs     sugar
     1 Tbs     paprika
               Cayenne pepper
               2 cups water
Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for 2 hours. Rinse off salt and drain. Add the green onions, ginger, garlic, sugar, paprika, the remaining salt and a dash of cayenne pepper, and mix thoroughly. Pack the vegetables in a jar and pour in the water. Cover tightly. Refrigerate the vegetables for 24 hours before serving.
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