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KOREAN KIM CHEE 1 large head cabbage, 1-inch pieces 5 Tbsp. pickling salt 3 green onions, 1-inch pieces 1/2 tsp. ginger 2 to 3 Tbsp. crushed red pepper 2 cloves garlic 2 tsp.sugar 1 Tbsp. salt Sprinkle salt on cabbage and let stand 4 to 5 hours, mixing occasionally (use glass bowl). Rinse well with cold water and drain. Mix cabbage with remaining ingredients. Pack firmly in glass jars, adding water to cover. Cover and let stand on counter for several days. In warm weather 1 day is sufficient, but in cold, 5 days may be needed. Refrigerate. Will keep several weeks. Serve as a side dish. Serves 6. This highly seasoned pickled cabbage is a Korean staple. When Kim Chee was provided at the 1984 Olympics in L.A., so much was eaten by athletes of other nations that there was a shortage. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |