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Kim Chee
Posted January 5, 2011 by
Ready Time 0 min Servings:

Ingredients

  • 2 pounds Chinese Cabbage
  • 1/2 cup Hawaiian salt (Kosher salt may be substituted)
  • 4 cups Water
  • 1-2 teaspoon Chili Pepper flakes you can use minced fresh peppers, if you have them
  • 2 clove Garlic, smashed and minced
  • 1 teaspoon Ginger, smashed and minced
  • 2 teaspoons Sugar
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Ajinomoto (Monosodium Glutamate)

Directions

Let me start off by saying that this is a "basic" kim chee recipe.  You can look online and I'm sure easily come up with a half-dozen variations with very little effort.  I will also admit that I do not handle "spicy" foods well, so you can adjust the amount of chili pepper that you add based upon your "heat" preference. Wash cabbage and cut into 1 1/2 inch lengths. Dissolve Hawaiian/Rock/Kosher salt in water and soak for 3-4 hours. Rinse thoroughly and drain. Combine seasonings; add to cabbage and mix thoroughly. Pack into 1 quart jar, cover loosely with lid or aluminum foil, and let stand at room temperature for 24-48 hours. Chill before serving.  Must be kept refrigerated after initial 24-hours at room temperature.  Should last 3-4 weeks.

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