Kim Chee I Recipe

Serves: 1
Keywords: Korean, Side, Dish, vegetarian, recipe, recipes, Kim Chee I Recipe

medium

Head napa cabbage (1-1/2 to 2 pounds)

2 ½

Salt

lb.

Daikon (it's a Asian turnip) peeled and cut into matchstick pieces (option)

Green onions (including tops), cut itno thin slivers

Cloves garlic, minced or pressed

To 2 teaspoons Korean red pepper or ground red pepper (cayenne)

Sugar

Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt.
Mix well.
Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours).
Rinse thoroughly; drain.
Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well.
Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days. ) Store in the refigerated, covered, for up to 2 weeks.
Makes about 3-1/2 cups.