Kim Chee (4)
(Korean Pickled Cabbage)

About 1 quart


     2 lbs     celery cabbage
     1/2 cup   coarse salt
     4 cups    water
     1-1/2 Tbs crushed red pepper flakes
     1 clove   garlic, finely minced
     1 tsp     fresh ginger, minced
     1 Tbs     granulated sugar
     2         green onions, finely chopped
  1. Rinse the cabbage in cold water and drain. Cut the cabbage into 1-1/2-inch squares. Sprinkle with salt, add the water, and let stand overnight.
  2. Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jar and cover. Place the jar in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure.

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