- Joined
- May 18, 1999
- Messages
- 15,395
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Barb found the recipe this
morning!!!!
Kimchee
Cut ends and seperate leaves from 2 heads of Napa Cabbage; wash and rinse.
Alternately layer cabbage and a handfull of salt in a pan. Let set for an hour and a half.
Turn over and let set for another hour.
Rinse cabbage four or five tmes in cold water to remove salt.
Chop 1 bunch of green onions, 1 head of garlic, more if you like, and a little fresh ginger to taste.
Hand toss these with 1 cup dried hot pepper flakes( available at Asian markets) 2 Tablespoons sugar, Salt to taste and enough water to moisten and make juice.
Pack in jars, seal and allow to set at room temperature or in a garage for 24 hours.
Refregerate until use.
Happy Kimchee eating!!!!!!!



edited for letting the kimchee set for 24 hours after it is sealed in jars.
Dayum it all any way and I thought I was really being careful.
I double checked it again and it's all correct now.
Barb found the recipe this
morning!!!!

Kimchee
Cut ends and seperate leaves from 2 heads of Napa Cabbage; wash and rinse.
Alternately layer cabbage and a handfull of salt in a pan. Let set for an hour and a half.
Turn over and let set for another hour.
Rinse cabbage four or five tmes in cold water to remove salt.
Chop 1 bunch of green onions, 1 head of garlic, more if you like, and a little fresh ginger to taste.
Hand toss these with 1 cup dried hot pepper flakes( available at Asian markets) 2 Tablespoons sugar, Salt to taste and enough water to moisten and make juice.
Pack in jars, seal and allow to set at room temperature or in a garage for 24 hours.
Refregerate until use.
Happy Kimchee eating!!!!!!!




edited for letting the kimchee set for 24 hours after it is sealed in jars.
Dayum it all any way and I thought I was really being careful.
I double checked it again and it's all correct now.
