REC Kim Chee

[Bangbang]

Anybody ever smelled Kimchee? Nasty, horrific stuff. Thai fermented cabbage. Smells really bad, but tastes pretty good.

Fish sauce is another one that absolutely reeks, but does wonder for a stir-fry.

I like both of them. My Korean friend makes her own Kimchee at her oriental grocery store. I plan on making some soon.

Kim Chee


Ingredients

1 lb chinese (celery or nappa)
1 cabbage, cut into 2-inch
1 pieces (about 4 cups)
6 tb salt
4 green onions (including
1 tops), finely chopped
1 ts fresh ginger, finely
1 chopped
1 clove garlic, minced
1 tb sugar
1 tb paprika
1 cayenne pepper
2 c water

Instructions

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.