Great as a dip for pupu's (appetizers) or a stand-alone side dish, Korean style Kim Chee is made of fresh island cabbage, chili peppers, ginger, garlic and other seasonings.
Ingredients:
- 1 celery cabbage washed
- 3 tablespoons salt combined with 3 cups water
- 2 scallions chopped
- 1 garlic clove minced
- 1 teaspoon chopped red chili pepper
- 1 tablespoon sugar
- 1 slice fresh ginger root, minced
- 1 small onion, sliced thin
Preparation:
Cut celery cabbage into 1/2-inch squares.
Cover with salted water and let stand.
After cabbage has stood for 2 hours, squeeze tightly to remove water.
Place cabbage in a large jar or plastic container.
Add remaining ingredients and combine well.
Leave out for one day to marinate at room temperature and then refrigerate.
Kim Chee can be kept for several weeks in the refrigerator.
Cover with salted water and let stand.
After cabbage has stood for 2 hours, squeeze tightly to remove water.
Place cabbage in a large jar or plastic container.
Add remaining ingredients and combine well.
Leave out for one day to marinate at room temperature and then refrigerate.
Kim Chee can be kept for several weeks in the refrigerator.
