Kim Chi (very spicy fermented cabbage)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb of nappa, celery, or bok choi cabbage4 large green onions chopped including tops1 garlic clove minced1 tbs or 2 cayenne pepper (to taste)1 tbs paprika1 tsp fresh ginger, very finely chopped or grated1 & 5 tbs salt (i used sea salt)2 cups water
1.Cut cabbage into aprox. 1" by 1" pices.
2.In a large bowl, put water & 5 tbs salt mixing well till salt disolves. Add cabbage and weigh down with a large heavy non-metalic plate. Let stand for 2 hours.
3.Rinse as much salt as you can off cabbage. Using a collander helps.
4. Add onions, garlic, cayenne, paprika, ginger, and remaining 1 tbs of salt, mixing very thouroughly.
5.Pack the vegetables tightly in a large glass jar (like a Ball jar) about 1/4 in from the top and fill remainder with water.
5.Cover and seal VERY tightly, and let stand unrefrigerated for at least 5 days up to 2 weeks, tasting every day till desired acidity and flavor is acheived.
6.Refrigerate after desired texture is acheived. Can last for months. Can be stir-fried with seamed rice after desired texture is lost before thowing out.
Best served at room temperature.
Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBAILEY.
2.In a large bowl, put water & 5 tbs salt mixing well till salt disolves. Add cabbage and weigh down with a large heavy non-metalic plate. Let stand for 2 hours.
3.Rinse as much salt as you can off cabbage. Using a collander helps.
4. Add onions, garlic, cayenne, paprika, ginger, and remaining 1 tbs of salt, mixing very thouroughly.
5.Pack the vegetables tightly in a large glass jar (like a Ball jar) about 1/4 in from the top and fill remainder with water.
5.Cover and seal VERY tightly, and let stand unrefrigerated for at least 5 days up to 2 weeks, tasting every day till desired acidity and flavor is acheived.
6.Refrigerate after desired texture is acheived. Can last for months. Can be stir-fried with seamed rice after desired texture is lost before thowing out.
Best served at room temperature.
Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBAILEY.
Nutritional Info Amount Per Serving
- Calories: 16.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,783.6 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 1.4 g
- Protein: 1.3 g
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