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Kim Chee

Flavors.of.Asia's picture
  Celery/Chinese cabbage 1 Large, shredded
  Rock salt 1⁄4 Cup (4 tbs)
  Water 3 1⁄2 Cup (56 tbs)
  Scallions 6 , finely chopped
  Sugar 2 Teaspoon
  Chilies 2 , finely chopped

Put the shredded cabbage in a large bowl and sprinkle over the salt.
Pour over the water, cover and set aside overnight.
Combine the spring onions (scallions), sugar, ginger and chillis.
Drain, then rinse and drain the cabbage again.
Put the cabbage in a fresh bowl and stir in the spring onion (scallion) mixture.
Pack into sterilized pickling jars, cover and set aside for 4 to 5 days before using.

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Kim Chee Recipe