Kim Chee ( Hot Fermented Pickled Cabbage )
1 med head cabbage (about 2 pounds) chop or grate into large bowl. Sprinkle with 2T salt and mix. Cover, let stand at
room temp. until wilts to about half (about 3 hours) Rinse well, drain and return to bowl.
Add the following:
1 cup julienned daikon radish ( optional)
3 green onions chopped
3 cloves garlic chopped
1 or 2 T chopped red hot peppers
1 tsp salt
Mix well, pack in quart jar, cover very lightly,and let stand at room temp. until it is fermented to your taste. Usually 1 to
5 days, depending on your taste. Makes about 3 1/2 cups
Put in refrigerator or can following recepe for sour kraut. This may be doubled, tripled etc. for large batches. In Asia
they just put it in a crock and bury it until they want to use it, I have never done it that way.
NOTE; BE SURE NOT TO COVER TO TIGHT WHEN FERMENTING IT CAN ERUPT WHEN THE LID
DOES NOT ALLOW FOR THE RELEASE OF GASES