Cooking Recipe Kim Chee I
Recipe Ingredients
Directions
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