Kim chee #1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head Chinese Cabbage |
| Salt | ||
| 4 | Green Onion With Tops | |
| 1 | Garlic Clove | |
| 1 | Hot Red Chili, Dried | |
| 1 | teaspoon | Ginger Root, Grated Fresh |
Directions
Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1½ inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes one quart.