Cabbage and Daikon Kimchi
Cabbage and Daikon Kim Chee recipe
Ingredients
1 | medium |
cabbage
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* |
2 ½ | tablespoons |
salt
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|
¼ | pound |
daikon (chinese icicle radish)
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|
2 |
scallions, spring or green onions
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||
3 | cloves |
garlic
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|
2 | teaspoons |
sugar
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Directions
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 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.
Store in the refigerated, covered, for up to 2 weeks.
about 2 years ago
No pepper/paste in your ingredient list?????????