Kim Chee
Yield
servingsPrep
30 minCook
?Ready
16 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
napa (Chinese) cabbage
cut up |
*
|
| 1 | each |
scallions, spring or green onions
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | inch |
ginger
minced |
*
|
| 2 | teaspoons |
red pepper flakes
Korean |
|
| ½ | teaspoon |
salt
more or less |
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
napa (Chinese) cabbage
cut up |
*
|
| 1 | each |
scallions, spring or green onions
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | inch |
ginger
minced |
*
|
| 1E+1 | ml |
red pepper flakes
Korean |
|
| 2.5 | ml |
salt
more or less |
|
| 1 | x |
water
|
*
|
Directions
Soak cabbages overnight in salt water to wilt.
The next day, wash cabbage 3 times til there is no more "slimy" feel.
Cut the green part of the scallion into ½ inch long slivers, and mince the white part.
Add scallion, garlic and ginger to cabbage.
In a one cup measuring cup, mix together the red pepper, salt and water to make ½ cup juice.
Pack cabbage mixture loosely into jars.
Pour juice in to cover.
Poke with chopstick to release air.
Seal and let set overnight in refrigerator.
Keep refrigerated.
