Kim Chee

Recipe Ingredients

1		Chinese (napa) cabbage head - (abt 2 lbs) (medium)
4 teaspoons	20ml	Salt
6		Garlic cloves - minced
3		Green onions, including tops - minced
2 teaspoons	10ml	Minced ginger
1/4 cup	59ml	Rice vinegar
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Sesame oil
2 teaspoons	10ml	Cayenne pepper
1/4 teaspoon	1.3ml	Ground toasted Sichuan peppercorns
6		Dried chile peppers

Recipe Instructions

Cut the cabbage lengthwise into sections about 2 inches wide; remove the core. Cut each section crosswise into 2-inch lengths. Place the cabbage in a large bowl, sprinkle it with the salt, and toss to mix well. Cover with an inverted plate and weight it down with a heavy object, such as a large juice can or a 1-quart jar filled with water. Let stand for 3 minutes. Lightly rinse the cabbage under cold running water and drain. Squeeze it to extract most of the liquid.

Combine the remaining ingredients in a large bowl. Add the cabbage and mix well. Transfer the mixture to a glass bowl or crock. Cover with an inverted plate and weight down with a heavy object. Refrigerate for 4 days before eating.

This recipe yields 2 1/2 to 3 cups.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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