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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