Kim Chee #7 Recipe

Kim Chee #7

Ingredients

4 tsp sugar
1/2 cup salt
4 heads garlic
3 tbsp msg or accent
1 lb carrots
2 large bunches green onions
1 large head chinese cabbage
2 small heads regular cabbage
3 1/2 tbsp garlic salt
1 1/2 tbsp paprika
4 tbsp dried red pepper flakes
20 large green bell peppers

Preparation

Clean the kitchen sink as this is where you will be
working. Cut the regular cabbage into 2 to 3 inch
pieces. Place the cabbage in the sink and add the
salt. Work in the salt using a kneading motion, until
the cabbage is broken up. The Chinese cabbage should
now be cut up and added; no kneading required. Let
this stand for 5 to 10 minutes and then rinse once or
twice and drain well. Shred the carrots, with a potato
peeler or a fine food processor shredder. Cut the
green onions into 2 inch pieces, using all of the
onions. Cut the green peppers into 1/2 inch lengths.
Grind up the red pepper and the garlic heads in a
blender. Blend the garlic into the mixture one clove
at a time, using 3 to 4 heads, depending on the size
of the heads. Mix the ground up garlic and red pepper
mixture, paprika, garlic salt and sugar. Blend this
mixture into the cabbage. Mix well until all of the
Chinese cabbage is tinted red. Add small amounts of
water as you mix to keep the cabbage moist. Taste and
add more salt if necessary, about 1 tb at a time; add
more garlic salt instead if more garlic is also
needed. Add about 3/4 cup of water; press into a 1
gallon jug, glass is best. Leave outside refrigeration
for 48 to 72 hours. This is necessary for
fermentation. Refrigerate after fermentation period.
Hints: For fermentation, leave the jug in the garage
or other place outside the house; it really smells.
Also, don't seal the lid on the jug, it might explode.

 

 

Servings: 1