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Kim Chee 21

A home-style Kim Chee 21 made with Kosher Or Sea Salt, Water, Red Chile Powder, Fresh Garlic, and Korean Salted Shrimp. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 5 tbsp
• 2 qt
• 1 cup
• 6 clove
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 2 cup

Method (preview)

1. 1

   Combine 3 tbsps salt and water in non reactive container; add cabbage and rinse well; drain.

2. 2

   Rub leaves w/ remaining salt.

3. 3

   Allow to sit at room temperature 4 hours.

4. 4

   Rinse under cold water; drain in large strainer 30 minutes; reserve.

5. 5

   Combine radish and chile powder in bowl; mix well. Add remaining ingredients; mix well. Place stuffing between cabbage leaves.

6. 6

   Rub exterior of cabbage with remaining stuffing and fold green part of outer leaves toward inside to enclose stuffing.

7. 7

   Transfer cabbage to large glass jar with tight fitting lid.

8. 8

   Cover; allow cabbage to ferment at room temperature for 2 to 4 days.