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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 8 |
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This is a long process to make but it's worth it if you have time and patience to make it and wait. It's HOT and spicy! Ingredients:
1 lg. head napa cabbage |
salt |
water |
5 habanero peppers, finely chopped, with seeds |
4 garlic cloves, minced |
4 green onions, julienned |
1/2 lg. daikon (chinese radish), julienned |
1 small fresh ginger (1/2 thick), grated |
1/4 tsp. cayenne pepper (or to taste) |
Directions:
1. Cut cabbage into 1-inch slices.
2. Dissolve about 1-2 tablespoons salt in enough water to cover cabbage slices in a glass or plastic bowl.
3. Leave cabbage to soak in salted water for about 12 to 24 hours at room temperature.
4. Rinse cabbage well, drain, & set aside.
5. Combine peppers, green onions, garlic, ginger,daikon and mix with 1 tablespoon salt & cayenne pepper.
6. Pack cabbage in a large glass gallon jar, cover with water and gently stir in chopped pepper mixture.
7. Refrigerate for several days before serving.
8. Keeps well if stored in refrigerator.
9. Remove kimchee from liquid before serving.
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