PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
KimChi
  Back To Index
    KimChi

  • 1/2 large Chinese or Napa cabbage
  • 1/3 cup + 10 tablespoons salt
  • 4 Korean chile peppers, or 2 jalapenos with seeds removed
  • 1/2 cup Korean chili powder
  • 2 tablespoons crushed garlic
  • 1 teaspoon crushed ginger
  • 4 tablespoons sugar
  • 1 bunch green onions, sliced thin
  • INSTRUCTIONS: Wash the cabbage. In a bowl, dissolve the 1/3 cup salt in enough water to cover the cabbage. Put the cabbage in the salted water and let stand overnight.

    The next day, squeeze the cabbage gently to remove most of the water. Slice the cabbage into bite- size pieces. Put them into a large mixing bowl, and add the 10 tablespoons salt, the chile peppers, chili powder, garlic, ginger and sugar. Mix lightly by hand (wear rubber gloves if you have sensitive skin). Add the green onions and toss with your hands until well mixed.

    Pack the kimchi into a large jar, cover and leave it at room temperature for 1 day, then refrigerate.
    Serves 4 to 6.

    From: Crazy Coyote - Howlin' for Habaneros
    Posted By: Chile Head Mailing List
    Post Date:

    *BACK TO CANNING*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com