Cabbage pickles with daikon (kim chee)
1 quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Napa cabbage (1-2 lbs.) |
| 2½ | tablespoon | Salt |
| ¼ | pounds | Daikon; (Japanese radish), peeled & shredded |
| 2 | Scallion; including tops, | |
| per Merrilyn Vaughan shredded | ||
| 3 | Garlic clove; minced | |
| 1 | teaspoon | Korean red pepper; or cayenne (ground) |
| 2 | teaspoons | Sugar |
Directions
Cut cabbage into chunks; place in large pot and salt. Mix well.
Cover and letstand until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to pot along with daikon, onions, garlic, pepper, sugar and dash of salt; mix well. Pack lightly into a quart jar; cover with lid or plastic wrap and let stand, tasting often, until fermented to your liking (up to 3 or 4 days).
(Note: the Daikon makes a more pungent pickle) Submitted By SAM WARING On 05-04-95