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Korean Cabbage Pickles with Daikon (Kim Chee)

10
Category : General

Yield: 3 Cups

Ingredients (Help):
1 Medium-size head napa
-cabbage (1 1/2 to 2 pounds)
2 1/2 tb Salt (divided use)
1/4 lb Daikon, peeled and cut into
-matchstick pieces, optional
2 Green onions (including
-tops), cut in thin slivers
3 cl Garlic, minced or pressed
1 ts Or 2 t Korean red pepper or
-ground red pepper (cayenne)
2 ts Sugar

Cut cabbage into chunks about 1-inch square; place in a large bowl and
add 2 tablespoons of the salt. Mix well. Cover and let stand at room
temperature until cabbage is wilted and reduced to about half its original
volume (3 to 4 hours).
Rinse thoroughly; drain. Return to bowl along with daikon (if used),
onions, garlic, pepper, sugar and remaining 1/2 tablespoon of salt; mix
well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and
let stand at room temperature, tasting often, until fermented to your
liking. (In warmer weather, fermentation may take only 1 to 2 days; in
cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered,
for up to 2 weeks.

From article by Kim Pierce, Buffalo News (1988); recipe probably from "The
Cuisines of Asia", Jennifer Brennan, 1984.
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