Napa Kimchee (Jeff Smith, The Frugal Gourmet)
6 lb Napa cabbage 3/4 c Korean pickling salt or 8 Scallions, finely chopped Kosher salt 1 1/2 c Carrot, shredded 2 tb Fresh ginger, grated 2 tb Garlic, finely chopped 2 tb Candied ...
Ingredients
- 6lbnapa cabbage
- 3/4cup korean pickling salt or
- 8scallions, finely chopped
- 2tbsp fresh ginger, grated
- 2tbsp garlic, finely chopped
- 2tbsp candied ginger
- 2tsp sugar
- 1/2cup korean red pepper flakes
Directions
- 1
6 lb Napa cabbage 3/4 c Korean pickling salt or 8 Scallions, finely chopped Kosher salt 1 1/2 c Carrot, shredded 2 tb Fresh ginger, grated 2
- 2
No, it is not buried in the ground in this country, and yes, it is delicious and much milder than you would expect
- 3
You can vary the spiciness by varying the amount of red pepper that you put into the dish
- 4
Wonderful stuff ! Remove limp outer leaves from the cabbage
- 5
Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2 inch-wide pieces
- 6
Put the cabbage in a very large bowl and add the pickling salt
- 7
Toss so the salt coats the cabbage evenly
- 8
Allow to stand for 30 minutes