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Kim Chee 11

Kim Chee 11 comes together with Korean Pickling Salt Or Kosher Salt, Carrot, Garlic Finely Chopped, Sugar, and Korean Red Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 1 1/2 cup
• 2 tbsp
• 2 tsp
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Remove limp outer leaves from the cabbage.

2. 2

   Quarter the cabbage lengthwise, then cut across the quarters into 1 1/1 inch-wide pieces.

3. 3

   Put the cabbage in a very large bowl and add the pickling salt.

4. 4

   Toss so that the salt coats the cabbage evenly.

5. 5

   Allow to stand for 30 minutes.

6. 6

   Toss the cabbage a couple of times during that time.

7. 7

   Rinse the cabbage with cold water and drain.

8. 8

   Toss with the remaining ingredients and pack into a large crock or covered pottery casserole.

9. 9

   Add water to cover, about 3 cups.

10. 10

    Allow to sit on the counter for 1 to 2 days.

11. 11

    Store in the refrigerator, covered, in the crock or in individual glass jars.