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Kim Chi




Source of Recipe


the web


Recipe Introduction


This takes a while, a long while!


List of Ingredients




1 large white Chinese cabbage
non-iodized salt
cayenne pepper
6 spring onions, finely chopped
6 garlic cloves, finely chopped
3 Finger Hot Chiles, fresh, finely chopped
3 tsp fresh ginger, finely chopped
2 cup dashi (stock)
2 tsp soy sauce, light
pinch MSG


Recipe



Cut base off cabbage, slice lengthwise in 6 segments. Dry in sun for half-day, cut segments in half crosswise, put in unglazed earthenware pot alternating layers with salt & cayenne pepper. Cover with wooden lid (to fit tight against cabbage. Weight down. Leave for 1 week.

Rinse cabbage thoroughly under cold water & dry thoughly. Chop finely & put in rinsed jaw layering with onions, garlic, ginger, chiles. Fill pit with stock mixed with soy & MSG. Cover with wax paper & lid. Refrigerate. Kim chi will be ready to eat in 4-5 days.

Serve with hot white rice & dash of soy sauce.