Kim Chee

6 ingredients
4 steps

Ingredients

  • 2 nappa (cabbage) Japanese cabbage
  • 4 green onions
  • 3 tsp. salt
  • 2 tsp. garlic powder
  • 1 1/2 tsp. sugar
  • 4 tsp. red pepper (cayenne)

Directions

  1. 1
    Slice nappa in 2-inch strips and onions in long thin strips. Place nappa and onions in a container with salt and press with a weight for 1 hour.
  2. 2
    Turn over and press 1 hour longer. Rinse and squeeze out liquid.
  3. 3
    Mix in remaining dry ingredients.
  4. 4
    Place in jars and store in the shade for 1 day, then refrigerate.

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