Friday, April 29, 2011

Garlic kim chee

  • 2 pounds Napa Cabbage, roughly chopped
  • 1/2 cup rock salt
  • 1 quart water
  • 2 tsp. minced red chili pepper
  • 1/2 tsp. minced garlic
  • 1/2 tsp. minced ginger
  • 1/2 tsp. paprika
  • 1 tbl. sugar
1.) Dissolve rock salt in water in large container (I only had a pot).

2.) Wash cabbage and roughly chop. Add cabbage to salt water and let soak 3 to 4 hours at room temperature, stirring once every hour. Drain and rinse cabbage a couple of times.

3.) Add all other ingredients and mix well with cabbage. Let stand at room temperature two to three days and chill before serving.
** Don't let the cabbage stand out a day longer because I did and it went BAD!**

Well, since I left it out too long and the kim chee spoiled I have no review for the end product. Anthony and I did try it on day two or three and it was good then! A little too much garlic but that's what I liked about it. Most kim chee dishes don't have a garlic taste so it was different. Will try it again and make sure to throw it in the refrigerator by day three!

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