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Winter 'keem chee' (tong Keem chee)

  • 3 head celery cabbage
  • 3/4 cup salt
  • 8 turnips
  • 6 cloves garlic
  • 6 tbsp. chopped red chile pepper
  • 2 teaspoons chopped candied ginger
  • 2 green onions
  • 2 stalks celery
  • 1/4 cup chestnuts
  • 1 firm pear
  • water

Remove the outside leaves of the cabbage. Wash the leaves and also the heads of cabbage and place all in a large jar. Sprinkle with 1/2 cup salt and let stand 3 hours. Wash and peel turnips. Shred 1 1/2 cups into fine strips 1" long and cut the remainder into thin slices. combine the two. Add 1/4 cup salt and let stand 30 minutes. Drain. Remove the sliced turnip. To the shredded turnip, add the chopped garlic, chopped red peppers, and chopped ginger. Cut the green onions (including tops) into 1 1/2" lengths, shred lengthwise, and add to the turnip mixture. Mix well Wash and cut celery into 1 1/2" lengths and shred lengthwise. Peel chestnuts and cut into fine pieces. Wash and peel pear and shred in fine pieces. Add celery, chestnuts, and pear to turnip mixture. Remove head of cabbage from the brine. Wash well and drain. Open the leaves of cabbage without breaking them and pack the turnip mixture down in between each leaf. Fold leaves back in place. Wrap some of the longer outside leaves around the top of the cabbage head to keep the turnip mixture from coming out. Put cabbage heads into a large jar. Add sliced turnip and cover with the outer leaves of cabbage that have been in the brine. Cover and place a weight on the cabbage. Let stand 2 days. Make a brine of 4 cups water to 3/4 cups salt and cover the cabbage heads, not including the outer leaves on top. Cover the jar and let stand 1 month. When serving, remove head from the brine and cut into circles 2" thick, crosswise. Place the cut side up in the dish in which it is served. For 25 to 30 servings.

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