Recipes Included On This Page Kim Chee (Jim's) Kim Chee (Korean Pickled Cabbage) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Kim Chee (Jim's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 pound Napa cabbage 3 spring onions -- sliced 1/2 pound Daikon radish 3 garlic cloves -- minced 1 medium cucumber 4 teaspoons minced fresh ginger 1 medium turnip 1 tablespoon dried chili flakes 1/2 cup salt 2 teaspoons soy sauce/tamari 1 tablespoon salt 1 cup water Peel Daikon, cucumber and turnip; slice 1/4-inch thick. Layer whole cabbage leaves, sliced Daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain and rinse vegetables in a colander. Julienne each vegetable into a uniform shape. Return them to the large bowl; add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetables with liquid into a large crock or clean jars. Cover tightly or cap. Refrigerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices or, stir vegetables in the crock. Store in refrigerator. Notes Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I've come. Beware 'Kim chee' spices in oriental food stores, as they most likely have MSG in them. Contributed to the FareShare Gazette by Jim; 2 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 1g Fat (3.4% calories from fat); 8g Protein; 34g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 57661mg Sodium. Exchanges: 4 1/2 Vegetable. * Exported from MasterCook * Kim Chee (Korean Pickled Cabbage) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Napa cabbage 3/4 cup coarse salt 3 cups water 2 1/2 tablespoons crushed red pepper flakes 2 garlic cloves -- finely minced 2 1/2 teaspoons minced fresh ginger 3 tablespoons granulated sugar 4 green onions -- finely chopped 1 1/2 cups rice wine vinegar 1 1/2 cups Chinese turnip -- cut into small cubes Rinse the cabbage in cold water and drain. Cut the cabbage into 1 1/2-inch squares. Sprinkle with salt, add the water and let stand overnight. Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces. Pack into a quart jars and cover. Place the jars in a plastic bag to prevent the odors from spreading to other foods. Refrigerate and let stand four to five days to cure. Recipe from Alt.Culture.Hawaii Contributed to the FareShare Gazette by Jim; 3 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 471 Calories; trace Fat (0.3% calories from fat); 18g Protein; 115g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 67719mg Sodium. Exchanges: 1 1/2 Vegetable; 4 Other Carbohydrates.

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