Advertisements |
Kim Chee #6
2/3 lb Napa Cabbage 1/2 lb Daikon radish 1 md Cucumber 1 md Turnip 1/2 c Salt 1 tb Salt 3 Spring onions; sliced 3 Garlic cloves; minced 4 ts Fresh ginger, minced 1 tb Dried chili flakes 2 ts Soy sauce/tamari 1 c Water Peel daikon, cucumber and turnip, and slice 1/4" thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetables with liquid into a large crock or clean jars. Cover tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refridgerator. Notes: Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I`ve come. beware `kim chee` spices in oriental food stores, as they most likely have MSG in them. |
Also see ...
Advertisements |
|
|
|
|
Permalink--> In : Recipes - Condiments