Pemberton Cookbook

Kimchee

In Korea, this pickled cabbage is sometimes put in a pot and buried in the ground.

Makes about 2 quarts

Ingredients:

• 1 head Nappa cabbage (about 3 pounds)
• 2 Tablespoons Kosher salt
• 1 Tablespoon Sugar
• 2 teaspoons Garlic, minced
• 2 Tablespoons Ginger, fresh, minced
• 1 1/2 teaspoons Crushed red pepper flake

Directions:

Dice the cabbage into one-inch pieces. Place in a bowl and toss well with the salt.

Place in a colander and allow to drain for two hours. Squeeze out any excess liquid.

Return to a bowl and toss in the remaining ingredients.

Place in a non-reactive container that has a lid.

Place the lid on loosely and allow to rest at room temperature for 2-3 days.

Tighten the lid and store in the refrigerator.

- Nick Sundberg http://www.emazing.com

Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.