Kim Chee
4 cups Chinese cabbage, cut into 2-inch pieces
6 Tbs salt
4 green onions, finely chopped
1 tsp fresh ginger, minced
1 clove garlic, minced
1 Tbs sugar
1 Tbs paprika
Cayenne pepper
2 cups water
Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for 2 hours. Rinse off salt and drain. Add the green onions, ginger, garlic, sugar, paprika, the remaining salt and a dash of cayenne pepper, and mix thoroughly. Pack the vegetables in a jar and pour in the water. Cover tightly. Refrigerate the vegetables for 24 hours before serving.
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