Friday, September 19, 2008

Korean Kim Chee

3 whole nappas
8 scallions
1 whole ginger large
10 pieces of fresh garlics
sea salt
fish sauce: tiaparos
korean red hot pepper power

wash the nappas and slice into bite size: 1 1/2" x 1". Soak in salt water for 3-4 hours until the vegetables become soft. Peel the fresh garlics and ginger. Blend it in the mixer with a little bit of water and 1/2 teaspoon of sea salt to a soft mixture. Wash the scallions and slice it in half in length wise. Cut it into 1 1/2" x 1 1/2". In a mixing bowl, add the garlic and ginger paste, 4 tablespoon of red hot pepper powder, 2 tablespoons of fish sauce, scallions and mix it well. Rinse the nappa in cold water 4 times to remove the salt. Mix all the ingredients in a large mixing bowl. Pickle it in a glass container. Leave it in room temperature overnight for 8 hours to ferment. Refrigerate the kim chee. The pickled kim chee lasts about 3 weeks. Serve with hot rice and main dish.

by Anna

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