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Kim Chee
Yield: 1 quart
INGREDIENTS
1 lb Chinese (celery or Napa) cabbage
1 large carrot - sliced into thin long strips
1/4 lb white Oriental (Daikon) radishes - sliced into thin long strips
2 scallions, thinly sliced
½ cup
Aloha
Shoyu Regular Soy Sauce or Aloha
Shoyu Lower Salt Soy Sauce
½ cup water
3 Tablespoons honey
4 Tablespoons ALOHA Apple Cider Vinegar
1 ½ teaspoon fresh ginger, minced
4 cloves garlic
3 dried hot red peppers - split in half, lengthwise
PROCEDURE
Slice the cabbage lengthwise into quarters. Remove the tough core and
then slice the quarters into 1 to 2 inch-long strips. Toss cabbage, carrot
and radishes with the scallions, ALOHA SHOYU soy sauce and water. Cover
loosely and let stand overnight. The next day, drain the liquid from the
vegetables into a bowl. Add honey and ALOHA apple cider vinegar to the
liquid and stir well until the honey is dissolved. Add ginger, garlic
and peppers to the vegetables and pack them into clean, sterilized jars.
Pour the liquid mixture into the jars. Be sure the vegetables are covered
completely - add more water if needed. Cover loosely with a lid and let
sit at room temperature for 3 to 5 days to ferment. You'll notice the
liquid will bubble and the flavor will become sour. Refrigerate the Kim
Chee for 3 to 4 days. Once the cabbage becomes translucent, it's all ready
to serve.
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