Title: Kim Chee (6)
Categories: Hawaii Korea Pickle Spice
Yield: 1 Servings

2		Inch piece of fresh ginger
		Root, peeled and mashed
4		Cloves garlic, mashed
1		Whole sweet red pepper,
		Diced fine
1	bn	Green onions, chopped
2	tb	Sugar
1/4	ts	MSG
2	tb	Korean crushed red pepper

Coarsely chop and wash 2-3 pounds Chinese cabbage. Layer in large plastic or glass container with about 1/2 cup salt and let sit up to 1/2 day or overnight. Rinse very well and drain well. Taste to see how salty it is. May need to rinse and drain again, several times.

Mix above mixture with well-drained cabbage using wooden spoon or rubber-gloved hands in plastic or glass container. DO NOT USE METAL. Pack tightly in clean glass jar. One 3 1/2 pound cabbage will fill a 32-ounce container. Add water to the dregs in the plastic tub if need more juice when jar is packed. Top with plastic wrap, rubber band, paper towel and jar lid. I find that putting entire container in a plastic bag with a twist-em to close it helps keep the odor out of the refrigerator. Keep refrigerated.

Alt.Culture.Hawaii

previous

next