Flaming Orange Habanero Kimchee
93
This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!
Ingredients
| 1 | large |
napa (Chinese) cabbage
|
* |
|
salt
|
* | ||
|
water
|
* | ||
| 5 | each |
habanero chili peppers
|
* |
| 4 | each |
garlic cloves
|
|
| 4 | each |
scallions, spring or green onions
optional |
|
| 1 | each |
ginger
half-inch slice |
* |
| ¼ | teaspoon |
cayenne pepper
to taste |
* |
Directions
Cut cabbage into 1-inch slices. Dissolve about 1 to 2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container.
Leave cabbage to soak in salted water for 12 to 24 hours at room temperature.
Rinse cabbage well, drain, and set aside. Chop peppers (with seeds), green onions if using, garlic, ginger and ginger, and mix with 1 tablespoon salt and cayenne pepper.
Pack cabbage in a non-reactive container, cover with water and gently stir in chopped pepper mixture.
Refrigerate for several days before serving. Keeps quite a while if stored in refrigerator.
Remove kimchee from liquid before serving.
