Kim Chee

Kim Chee Ingredients

1 md Head Chinese; (napa) cabbage	2 tb Soy sauce
4 ts Salt	1 tb Sesame oil
6 Cloves garlic; minced	2 ts Cayenne pepper
3 Green onions; (including	3/4 ts Ground toasted Sichuan
2 ts Minced ginger	6 Whole dried chile peppers
1/4 c Rice vinegar

Instructions for Kim Chee

from EVERYBODYS WOKING, by Martin Yan (a book I have used so much that its dog-eared and stained with recipe ingredients. Its a fabulous cookbook!) Cut the cabbage lengthwise into sections about 2 inches wide; remove the core. cut each section crosswise into 2-inch lengths. Place the cabbage in a large bowl, sprinkle it with the salt, and toss to mix well. Cover with an inverted plate and weight it down with a heavy object, such as a large juice can or a 1-qt. jar filled with water. Let stand for 30 minutes. Lightly rinse the cabbage under cold running water and drain. Squeeze it to extract most of the liquid. Combine the remaining ingredients in a large bowl. Add the cabbage and mix well. Transfer the mixture to a glass bowl or crock. Cover with an inverted plate and weight down with a heavy object. Refrigerate for 4 days before eating (needs time to ferment). Posted to TNT Recipes Digest by Patricia McGibbony-Mangum on Mar 18, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cabbage	Cayenne	Garlic	Ginger
Onion	Rice	Salt	Sesame Oil
Soy Sauce

for flavor and categorization

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