Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Kim Chee

Rate This Article

Comment On This Article

Ingredients
  • Coarsely chop and wash 2-3 pounds Chinese cabbage. Layer in large
  • plastic or glass container with about 1/2 cup salt and let sit up
  • to 1/2 day or overnight. Rinse very well and drain well. Taste to
  • see how salty it is. May need to rinse and drain again, several
  • times.
Instructions

Mix together: 2-inch by 2-inch piece of fresh ginger root, peeled and mashed 4 cloves garlic, mashed 1/2 to 1 whole sweet red pepper, diced fine 1 bunch (3/4 to 1 cup) green onions, chopped 2 to 3 tablespoons sugar 1/4 teaspoon MSG 1 to 2 tablespoons Korean crushed red pepper Mix above mixture with well-drained cabbage using wooden spoon or rubber-gloved hands in plastic or glass container. DO NOT USE METAL. Pack tightly in clean glass jar. One 3 1/2 pound cabbage will fill a 32-ounce container. Add water to the dregs in the plastic tub if need more juice when jar is packed. Top with plastic wrap, rubber band, paper towel and jar lid. I find that putting entire container in a plastic bag with a twist-em to close it helps keep the odor out of the refrigerator. Keep refrigerated.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com