Kim Chee
20 Lbs. Napa cabbage, coarsely chopped
5 Oz. Kosher salt
2 1/2 Cups Scallions, sliced
1 Cup Garlic, minced
1 Cup Ginger, peeled and minced
5 Cups Light soy sauce
5 Tblsp. Sugar
5 Cups Distilled white vinegar
10 Tblsp. Chili flakes
3/4 Cup Chili-garlic paste
Place chopped cabbage in a large vessel. Sprinkle with salt. Under a weight,
allow to rest at room temperature for 4 hours. Drain excess liquid and spin
in salad spinner. Mix all of the ingredients in a bowl. Add the marinade to
the cabbage and mix well. Allow to rest at room temperature for 24 hours, then
refrigerate.
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