Kimchee

"Adopted! No comments by original poster. QDM: Not to everyone's taste, but it you like this, it's a lot better if you make it yourself."
 
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Ready In:
1hr 5mins
Ingredients:
16
Yields:
1 gallon
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ingredients

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directions

  • Salt and Napa cabbage for two days in the fridge.
  • It will be seriously wilted.
  • Rinse it well and squeeze out the excess water.
  • Set aside until later.
  • When the cabbage has finished curing in the salt, prepare the"pickling solution".
  • In a saucepan, put the water, salt, sugar, ginger and garlic, and bring this to a quick boil.
  • In the food processor, make a puree of the chili paste, dried shrimp and fish sauce, and add this to the solution.
  • Turn down the heat and allow this to simmer for 20 minutes.
  • In the meantime, prepare the rest of the vegetables, mix them evenly with the wilted cabbage, and pack them into a large plastic bucket or one gallon glass jar.
  • Add the lime juice and then pour the hot solution over the vegetables.
  • Allow to cool before covering.
  • The kim chee will keep indefinitely in the refrigerator.
  • Although this recipe makes a big batch, you can cut it down by as much as you like.

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RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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