🫙 From the Spice Rack
Kim Chee #6
2/3 lb Napa Cabbage 1/2 lb Daikon radish 1 md Cucumber 1 md Turnip 1/2 c Salt 1 tb Salt 3 Spring onions; sliced 3 Garlic cloves; minced 4 ts Fresh ginger, minced 1 tb Dried chili f...
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Ingredients8 items
Ingredients
- 2/3lbnapa cabbage
- 1/2lbdaikon radish
- 1medium cucumber
- 1medium turnip
- 1/2cup salt
- 1tbsp salt
- 3spring onions; sliced
- 3garlic cloves; minced
Directions
- 1
2/3 lb Napa Cabbage 1/2 lb Daikon radish 1 md Cucumber 1 md Turnip 1/2 c Salt 1 tb Salt 3 Spring onions
- 2
sliced 3 Garlic cloves
- 3
minced 4 ts Fresh ginger, minced 1 tb Dried chili flakes 2 ts Soy sauce/tamari 1 c Water Peel daikon, cucumber and turnip, and slice 1/4" th
- 4
Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl
- 5
Between layers, liberally sprinkle with 1/2 cup salt
- 6
Cover with water and place a wide plate or pot on top to submerge them
- 7
Leave overnight or at least 12 hours
- 8
Drain & Rinse vegetables in a colander