2 napa cabbages, cut up
1 scallion
2 garlic cloves, minced
1 1 piece ginger, minced
2 tsp korean red pepper
1/2 tsp salt, (more or less)
1 water
Directions
Soak cabbages overnight in salt water to wilt. The
next day, wash cabbage 3 times til there is no more
"slimy" feel. Cut the green part of the scallion into
1/2" long slivers, and mince the white part. Add
scallion, garlic and ginger to cabbage. In a one cup
measuring cup, mix together the red pepper, MSG, salt
and water to make 1/2 cup juice. Pack cabbage mixture
loosely into jars. Pour juice in to cover. Poke with
chopstick to release air. Seal and let set overnight
in refrigerator. Keep refrigerated.
Servings: 1 servings
Kim Chee Recipe brought to you by Recipe Ideas
Categories: Korean
The History of Recipes
Recipes as a concept can be traced way back into ancient history, at least as far back into history as ancient Egypt, and possibly even further. In practice though, generally, these ancient records were just basic hieroglyphic instructions for meal preparation.
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We hope you enjoy this Kim Chee recipe.
