Kim Chee (My Recipe)
Yields 1 quart
1 lb Chinese (celery or Nappa) cabbage
1 large carrot
1/4 lb white Oriental (Daikon) radishes
2 scallions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 Tbs honey
3 Tbs cider vinegar
1 tsp fresh ginger, minced
4 cloves garlic
2 to 4 hot red peppers, dried, 2 inches long, split
- Slice the cabbage lengthwise into quarters. Remove the tough core and then slice the quarters into 1 to 2 inch-long pieces.
- Slice the carrot and radishes lengthwise and then into 2 inch-long sections. Slice the sections into very thin strips.
- Toss cabbage, carrot and radishes with the scallions, soy sauce and water. Cover loosely and let stand overnight.
- Drain liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well until honey is dissolved.
- Add ginger, garlic and peppers to the vegetables and pack them into sterilized jars. Pour liquid into the jars. If more liquid is needed to cover vegetables, add water.
- Cover loosely with a lid and let sit at room temperature for 3 to 5 days to ferment. The liquid will bubble and the flavor will become sour.
- Refrigerate the Kim Chee for 3 to 4 days. The cabbage will become translucent and will be ready to serve.
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