Yield: 12 Servings
|1 \N||Head Napa cabbage; chopped|
|5 \N||Thai peppers (I used 3 Serranos)|
|2 \N||Cloves garlic; chopped|
|1 \N||Green onion; chopped|
|1 tablespoon||Gingerroot; chopped|
|\N \N||Cayenne pepper|
Date: Tue, 5 Mar 1996 14:40:30 -0600 From: "Jean M. Davis" <jmdavis@...> Subject: Re Great Chicago Fire 11 aka Chicago Hot Luck What a great time we had at the first Chicago Hot Luck - incendiary and wonderful food from appetizers to dessert. Here is my kimchee recipe which I took to the Hot Luck:
Cover cabbage with cold water and ¼ cup salt. Weight cabbage so all is covered. Soak overnight. Drain and rinse. Add thai peppers, garlic, onion and ginger. Add cayenne and paprika. Mix well. Place in glass jars.
Keep at room temperature for 5 days. Shake jars several times each day.
Refrigerate after the 5 days - it is ready to eat.
The Koreans always have kimchee with their meals. It is always one of the side dishes.
CHILE-HEADS DIGEST V2 #260
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .