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Kim Chee/ Kim Chi (Korean Pickled Cabbage) (P, TNT)
Source: "Everybody's Woking," by Martin Yan
Serves: 4 to 6

1 medium head Chinese (Napa) cabbage (1-1/2 to 2 pounds)
4 tsp. salt
6 cloves garlic, minced
3 green onions (including tops), minced
2 tsp. ginger, minced
1/4 cup rice vinegar
2 tbsp. soy sauce
1 tbsp. sesame oil
2 tsp. cayenne pepper
3/4 tsp. Sichuan peppercorns
6 whole dried chile peppers

Spread peppercorns on a cookie sheet and toast in a 350°F oven until golden. Grind in spice/coffee grinder, or with mortar and pestle.

Cut the cabbage lengthwise into sections about 2" wide; remove the core. Cut each section crosswise into 2" 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 30 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 (needs time to ferment).

Posted by Karen Oros

Nutritional Info Per Serving: N/A