Kim chee i
Yield: 1 Servings
Ingredients:
- 1 md Head napa cabbage (1-1/2 to - 2 pounds)
- 2 1/2 tb Salt
- 1/4 lb Daikon (it's a Asian turnip) - peeled and cut into - matchstick pieces (option)
- 2 Green onions (including - tops) cut itno thin - slivers
- 3 Cloves garlic minced or - pressed
- 1 To 2 teaspoons Korean red - pepper or ground red - pepper (cayenne)
- 2 ts Sugar
Instructions:
Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used) onions garlic pepper sugar and remaining 1/2 tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature tasting often until fermented to your liking. (In warm weather fermentation may only take 1 to 2 days; in cooler weather count on 3 to 4 days.) Store in the refigerated covered for up to 2 weeks. Makes about 3-1/2 cups. SOURCE: Sunset Oriental Cookbook - Recipes from China Japan Korea & Southeast Asia. Shared by Cate Vanicek
