Korean Kim Chee Recipe
Ingredients
| Napa cabbage | 2 Pound | |
| Water | 1 1/2 Cup (16 tbs) | |
| Salt | 1/3 Cup (16 tbs) | |
| Cayenne | 1 Teaspoon | |
| 1/4 teaspoon crushed dried hot red chilies | ||
| Garlic | 2 Clove (5gm), minced | |
| 1/3 cup thinly sliced green onion | ||
Directions
Cut cabbage into 1-inch squares.
Mix cabbage, water, and salt; let stand 1 hour.
Drain cabbage and squeeze out liquid.
Mix cabbage, cayenne, chilies, garlic, and green onion.
Pack in a wide-mouth 1-quart jar.
Cover and chill at least 3 days or up to 1 month.
Spoon into a bowl and serve with toothpicks.
Mix cabbage, water, and salt; let stand 1 hour.
Drain cabbage and squeeze out liquid.
Mix cabbage, cayenne, chilies, garlic, and green onion.
Pack in a wide-mouth 1-quart jar.
Cover and chill at least 3 days or up to 1 month.
Spoon into a bowl and serve with toothpicks.
Chef
