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Prep Time: 4320 Minutes Cook Time: 15 Minutes |
Ready In: 4335 Minutes Servings: 12 |
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This has become my standard kim chee recipe. You can easily vary the level of heat by the amount of cayenne pepper used. I share this with just about everyone I know. Be prepared to make more, it will literally disappear. Ingredients:
2 heads chinese cabbage |
1/2 cup sea salt |
4 cups filtered water |
1/2 teaspoon raw sugar |
1 teaspoon cayenne |
1 tablespoon chili pepper |
1/2 teaspoon garlic granules |
1/2 teaspoon ground ginger |
4 cups filtered water |
1/2 cup vinegar |
1/4 cup sea salt |
Directions:
1. Chop chinese cabbage into 2 inch pieces.
2. Place chopped cabbage in ceramic bowl with sea salt and water.
3. Cover and let sit for 2 days.
4. Combine sugar, cayenne, chili pepper, garlic, ginger, salt and water in a pot and bring to boil.
5. Let cool to about 100 degrees.
6. Drain cabbage from saline brine.
7. Pack pint jars with cabbage and cover with prepared sauce.
8. Cap and refrigerate for 1 day- ENJOY!
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