Kim Chee #4
Yield
1 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
napa (Chinese) cabbage
cut up |
*
|
| 1 | each |
scallions, spring or green onions
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
red pepper flakes
|
|
| 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 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
red pepper flakes
|
|
| 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 until 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, MSG, 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.
