Kim Chee Notes Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I've come. beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them. Servings: 12 servings Ingredients: 2/3 pound Napa cabbage 1/2 pound daikon radish 1 medium cucumber 1 medium turnip 1/2 cup salt 1 tablespoon salt 3 spring onions, sliced 3 garlic cloves, minced 4 teaspoons fresh ginger, minced 1 tablespoon dried chili flakes 2 teaspoons soy sauce/tamari 1 cup water Instructions: Peel daikon, cucumber and turnip, and slice 1/4" thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetables with liquid into a large crock or clean jars. Cover tightly or cap. Refrigerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refrigerator.

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Kim Chee

NotesKim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I've come. beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them.

Servings: 12 servings

Ingredients:2/3 pound Napa cabbage1/2 pound daikon radish1 medium cucumber1 medium turnip1/2 cup salt1 tablespoon salt3 spring onions, sliced3 garlic cloves, minced4 teaspoons fresh ginger, minced1 tablespoon dried chili flakes2 teaspoons soy sauce/tamari1 cup water

Instructions:Peel daikon, cucumber and turnip, and slice 1/4" thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetables with liquid into a large crock or clean jars. Cover tightly or cap. Refrigerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refrigerator.