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By: David T.
| Description: | ||
| Time: | 4 hr 30 min (15 min to prepare, 4 hr 15 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | Korean | |
| Number of Servings: | 12 | |
| Ingredients: | ||
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0.666667 pound Napa Cabbage 0.5 pound Daikon radish 1 each medium cucumber 1 each medium Turnip 0.5 cup salt 1 tablespoon salt 3 each Spring onions -- sliced 3 each garlic cloves -- minced 4 teaspoons Fresh ginger -- minced 1 tablespoon Dried chili flakes 2 teaspoons Soy sauce/tamari 1 cup water |
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| Directions: | ||
| Peel daikon, cucumber and turnip, and slice 1/4″ thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetabels with liquid into a large crock or clean jars. Cover tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refridgerator. |
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| Notes: | ||
| Kim chee spiciness varies depending on the hotness of the... | ||
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