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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Kim Chee (Korean Fermented Cabbage) Recipe

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This recipe for Kim Chee (Korean Fermented Cabbage) is from The Wallbaum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb 1 kg coarsely chopped Chinese Cabbage
1 T 15 mL Salt
2 T 30 mL chopped Green Onion
1 clove Garlic, crushed
1 T 15 mL Chili powder
2 tsp 10 mL minced fresh Ginger Root
1/2 c 125 mL light Soy Sauce
1/2 c 125 mL Rice Wine Vinegar
2 tsp 10 mL white Sugar
1 dash Sesame oil
Directions:
Directions:
1. Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
2. After the cabbage has been sitting, massage it with your hands until it is even softer.
3. Drain off the liquid.
4. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and let sit at room temperature 24-48 hrs, stirring occasionally
5. Refrigerate for 24 hours before using. This will keep for about 6 months in the refrigerator. Sprinkle with sesame oil before serving.
Number Of Servings:
Number Of Servings:
A lot
Preparation Time:
Preparation Time:
Prep 1 hr, Rest 4 hrs; Ferment 1-2 days
Personal Notes:
Personal Notes:
We find this makes a very interesting pizza topping.

 

 

 

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