Korean cabbage pickles with daikon (kim chee)

Yield: 3 Cups

Measure Ingredient
1 Medium-size head napa cabbage (1 1/2 to 2 pounds)
2½ tablespoon Salt (divided use)
¼ pounds Daikon, peeled and cut into matchstick pieces, optional
2 Green onions (including tops), cut in thin slivers
3 cloves Garlic, minced or pressed
1 teaspoon Or 2 t Korean red pepper or ground red pepper (cayenne)
2 teaspoons Sugar

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 ½ tablespoon of 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 warmer weather, fermentation may take only 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered, for up to 2 weeks.

From article by Kim Pierce, Buffalo News (1988); recipe probably from "The Cuisines of Asia", Jennifer Brennan, 1984. Typed for you by Joan MacDiarmid.

Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99

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