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"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Wang, Mae Andersen's Kim Chee Recipe

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This recipe for Wang, Mae Andersen's Kim Chee is from Bonnie's Book of Recipes, 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 medium heads cabbage, cored and sliced
10 large radishes or 4 carrots, grated
2 bulbs garlic, peeled and mashed
2 bunches green onions, trimmed and chopped into 2-inch pieces
1/2 cup red pepper
Directions:
Directions:
Layer cabbage slices in a pickle pot, salting each layer. Weigh down the slices and cover with water. Leave overnight.

The next day remove cabbage slices and taste for salt. If too salty, rinse. Discard the water. Mix remaining ingredients. Alternate layer of cabbage with layer of mixture, ending with a layer of cabbage. Tamp down and press Weigh down and leave at room temperature for 3 days or until ready.
Personal Notes:
Personal Notes:
A souffle dish filled with water can be used as a weight.

 

 

 

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