Korean Cabbage Kim Chi Recipe

Korean Cabbage Kim Chi Recipe

Ingredients:

5 Chinese cabbages

2 white radishes

1 bunch of minari (watercress)

2 green onion

2 cups hot red pepper powder

4 tbsp salt

4 tbsp sugar

5 cloves of garlic

1 root of fresh ginger

1 cup of tiny salted shrimp

Method:

Carefully cut cabbage in half, lengthwise. If cabbage is unusually large, cut again making 4 lengthwise quarters.

Wilt the cabbage either by sprinkling liberally with coarse salt and letting it sit for 4 hours, or by soaking it in strong brine for 12 hours.

Julienne the radishes. Cut the watercress into 4 cm pieces. Finely chop the green onions. Crush the garlic and ginger.

Rinse the cabbage thoroughly using clean water and drain well.

Mix salted shrimp juice with the red pepper powder. Add radish strips and mix well using hands. Add remaining ingredients and mix thoroughly also using hands.

Pack the seasoned mixture between each leaf of the wilted cabbage.

Fold over stuffed cabbage sections to hold in the seasonings. Fasten loosely by wrapping the outer leaf around the section. Pack the bundles in a crock or Kim chi jar. Keep at room temperature for a day or two and then refrigerate. Cut to bite size and serve.

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