Title: Kim Chee #4
Categories: Korea Condiment
Yield: 1 Servings
| 2 | | Napa cabbages, cut up |
| 1 | | Scallion |
| 2 | | Garlic cloves, minced |
| 1 | | 1" piece ginger, minced |
| 2 | ts | Korean red pepper |
| 1/2 | ts | Salt, (more or less) |
| | | Water |
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 1/2" 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 1/2 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. From
Judy Alquiza