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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Adopted! No comments by original poster. QDM: Not to everyone's taste, but it you like this, it's a lot better if you make it yourself. Ingredients:
4 napa cabbage, cut into 1/8 inch slices |
2 3/4 cups kosher salt |
3/4 cup hot chili paste |
6 tablespoons dried shrimp |
1/2 cup fish sauce (nuoc mam) |
1 quart water |
1/2 cup kosher salt |
1/2 cup sugar |
32 garlic cloves, sliced thin |
2 cups fresh ginger, sliced |
8 carrots |
4 daikon radishes, juilienned |
4 red bell peppers, cut in half and julienned |
12 korean green peppers, stemmed, seeded and cut thin |
4 bunches scallions, chopped into 1/4 inch pieces |
16 limes, juice of |
Directions:
1. Salt and Napa cabbage for two days in the fridge.
2. It will be seriously wilted.
3. Rinse it well and squeeze out the excess water.
4. Set aside until later.
5. When the cabbage has finished curing in the salt, prepare the pickling solution .
6. In a saucepan, put the water, salt, sugar, ginger and garlic, and bring this to a quick boil.
7. In the food processor, make a puree of the chili paste, dried shrimp and fish sauce, and add this to the solution.
8. Turn down the heat and allow this to simmer for 20 minutes.
9. In the meantime, prepare the rest of the vegetables, mix them evenly with the wilted cabbage, and pack them into a large plastic bucket or one gallon glass jar.
10. Add the lime juice and then pour the hot solution over the vegetables.
11. Allow to cool before covering.
12. The kim chee will keep indefinitely in the refrigerator.
13. Although this recipe makes a big batch, you can cut it down by as much as you like.
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