Kim Chee (6)

Coarsely chop and wash 2-3 pounds Chinese cabbage. Layer in large plastic or glass container with about 1/2 cup salt and let sit up to 1/2 day or overnight. Rinse very well and drain well. Taste to see how salty it is. May need to rinse and drain again, several times.

Mix together:

     2-inch by 2-inch piece of fresh ginger root, peeled and mashed
     4              cloves garlic, mashed
     1/2 to 1       whole sweet red pepper, diced fine
     1 bunch        (@ 3/4 to 1 cup) green onions, chopped
     2 to 3 Tbs.    sugar
     @ 1/4 tsp.     MSG
     1 to 2 Tbs.    Korean crushed red pepper (sweeter and not as hot
                    as the other)

Mix above mixture with well-drained cabbage using wooden spoon or rubber-gloved hands in plastic or glass container. DO NOT USE METAL. Pack tightly in clean glass jar. One 3 1/2 pound cabbage will fill a 32-ounce container. Add water to the dregs in the plastic tub if need more juice when jar is packed. Top with plastic wrap, rubber band, paper towel and jar lid. I find that putting entire container in a plastic bag with a twist-em to close it helps keep the odor out of the refrigerator. Keep refrigerated.


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