Title: Kim Chee #7
Categories: Korea Condiment
Yield: 1 Servings
| 4 | ts | Sugar |
| 1/2 | c | Salt |
| 4 | | Heads Garlic |
| 3 | tb | MSG Or Accent |
| 1 | lb | Carrots |
| 2 | lg | Bunches Green Onions |
| 1 | lg | Head Chinese Cabbage |
| 2 | sm | Heads Regular Cabbage |
| 3 1/2 | tb | Garlic Salt |
| 1 1/2 | tb | Paprika |
| 4 | tb | Dried Red Pepper Flakes |
| 20 | lg | Green Bell Peppers |
Clean the kitchen sink as this is where you will be working. Cut the
regular cabbage into 2 to 3 inch pieces. Place the cabbage in the sink and
add the salt. Work in the salt using a kneading motion, until the cabbage
is broken up. The Chinese cabbage should now be cut up and added; no
kneading required. Let this stand for 5 to 10 minutes and then rinse once
or twice and drain well. Shred the carrots, with a potato peeler or a fine
food processor shreder. Cut the green onions into 2 inch pieces, using all
of the onions. Cut the green peppers into 1/2 inch lengths. Grind up the
red pepper and the garlic heads in a blender. Blend the garlic into the
mixture one clove at a time, using 3 to 4 heads, depending on the size of
the heads. Mix the ground up garlic and red pepper mixture, paprika, garlic
salt and sugar. Blend this mixture into the cabbage. Mix well until all of
the Chinese cabbage is tinted red. Add small amounts of water as you mix
to keep the cabbage moist. Taste and add more salt if necessary, about 1
tb at a time; add more garlic salt instead if more garlic is also needed.
Add about 3/4 cup of water; press into a 1 gallon jug, glass is best. Leave
outside refrigeration for 48 to 72 hours. This is necessary for
fermentation. Refrigerate after fermentation period. Hints: For
fermentation, leave the jug in the garage or other place outside the house;
it really smells. Also, don't seal the lid on the jug, it might explode.