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Chinese Kimchee

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Chinese Kimchee are marinated Chinese leaves. The leaves have tons of flavor and can be put into a soup if you like. Try this traditional Chinese dish!

  • 1 pound marinated chinese leaves, sliced
  • 3 tablespoons salt
  • 4 ounces daikon (Japanese radish)
  • 4 spring onions, finely chopped
  • 1 teaspoon chili powder
  • 1 inch piece of fresh ginger, freshly peeled and grated
  • 2 teaspoons crushed garlic
  • 1 teaspoon sugar
  1. Wash the Chinese leaves and drain well. Place in a bowl and sprinkle with the salt, then cover with a plate and place heavy weights on top.
  2. Leave for 2 -3 days then rinse and drain the leaves. Peel and shred the daikon.
  3. Place the Chinese leaves and daikon in a large bowl and stir in the chili powder, garlic, sugar, spring onions and ginger.
  4. Cover with a weighted place and leave 1 -2 days before using.
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There is no such thing as a 'Chinese leaf', this recipe resembles KOREAN KIMCHEE, which uses Napa Cabbage as the first ingredient, and fresh, not marinated. I vote this recipe be updated as Korean kimchee with the proper ingredients or removed. It's misleading and confusing.

What are "chinese leaves." I have many Chinese cookbooks and lived in China for 2 years and have no clue what these are. Are they cabbage leaves? That is what Kimchee is made out of in Korea.


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