Korean- Kim Chee
List of Ingredients
1 medium head of Napa cabbage (about 1 1/4 pounds)
2 medium pickling cucumbers, such as Kirbys (about 1/4 lb each)
1/4 cup plus 2 teaspoons coarse (kosher) salt
1 tablespoon grated fresh ginger
1 large garlic clove, crushed through a press
1 tablespoon sugar
1 tablespoon sweet paprika
1/4 teaspoon cayenne pepper
1 to 2 tablespoon soy sauce
1/4 cup rice vinegar
1/2 cup sliced scallions (4 to 5 medium)Recipe
1. Trim away any wilted or bruised outer leaves from the head of cabbage. Cut the head crosswise into 1 1/2-inch slices. Discard the core end.
2. Trim the ends of the cucumbers, halve them lengthwise and scoop out the seeds. Cut them crosswise into 1/4-inch slices.
3. Place the cabbage and cucumbers in a large bowl. Sprinkle on 1/4 cup of the salt and toss well. Let rest for 1 hour, tossing occasionally.
4. Fill the bowl with cold water and drain the vegetables into a colander. Repeat this process 3 times to rinse off the salt. Drain well.
5. In a medium bowl, combine the ginger, garlic, sugar, paprika, cayenne, 1 tablespoon of the soy sauce and the remaining 2 teaspoons salt. Stir in the vinegar and 1 1/2 cups of cold water.
6. Add the cabbage, cucumbers and scallions. Toss together, cover with plastic wrap place directly on the surface and refrigerate overnight. Taste and add 1 more tablespoon soy sauce, if desired.
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