Kim Chee #2

8 Servings

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Kim Chee #2 Ingredients

1 md Head napa cabbage	3 Cloves garlic; minced or
2 1/2 tb Salt	1 To 2 teaspoons Korean red
2 Green onions (including	2 ts Sugar

Instructions for Kim Chee #2

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 Date: Sat, 22 Jun 1996 19:03:28 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized