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Kim Chee 08

A home-style Kim Chee 08 made with Salt, Garlic, Cayenne Or Hot Korean Red Pepper, and Sugar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 1 1/2 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Peel the white radish, cut it in half lengthwise, and then cut it crosswise into 1/8-inch-thick slices.

2. 2

   Mix.

3. 3

   Add the cabbage and radish to this water and dunk them in a few times as they have a tendency to float.

4. 4

   Leave the vegetables in the salty water.

5. 5

   Cover loosely and set aside for 12 hours.

6. 6

   Turn the vegetables over a few times.

7. 7

   Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in another large bowl. Mix well.

8. 8

   Mix well.

9. 9

   Put this cabbage mixture into a 2-quart jar or crock.

10. 10

    Pour enough of the salt water over it to cover the vegetables (about 2 cups).

11. 11

    Leave 1 inch of empty space at the top of the jar.

12. 12

    Cover loosely with a clean cloth and set aside for 3 to 7 days.

13. 13

    Taste the pickle after 3 days to check on the sourness.

14. 14

    When it is done to your liking, cover the jar and refrigerate.

15. 15

    To serve, remove just as much of the kimchee solids as you think you will need for a meal--a cupful is enough for 4 people--and put it in the center of a bowl.

16. 16

    Serve this cabbage kimchee with any Korean meal.