Kimchee

Name: Kimchee
Ingredients: 1 lb green cabbage; 1 large carrot; 12 lb white oriental radishes (about 4-5); 3 scallions, sliced thin; 14 cup soy sauce; 12 cup water; 2 teaspoons honey; 4 teaspoons cider vinegar; 2 teaspoons grated fresh ginger; 4 -6 garlic cloves, minced; 3 -5 dried hot red chili peppers, split (2 inches long)

11 ingredients

11 steps

Ingredients

1 lb green cabbage
1 large carrot
12 lb white oriental radishes (about 4-5)
3 scallions, sliced thin
14 cup soy sauce
12 cup water
2 teaspoons honey
4 teaspoons cider vinegar
2 teaspoons grated fresh ginger
4 -6 garlic cloves, minced
3 -5 dried hot red chili peppers, split (2 inches long)

Directions

1

Slice the cabbage, carrot, and radishes thin and into 2 1/2 inch long strips.
2

Toss with the scallions and soy sauce and water.
3

Cover and let stand overnight at room temperature.
4

Drain liquid from the veg-save liquid and add honey and vinegar-whisk well.
5

Add the ginger, garlic and peppers to the veg and pack into a sterilized quart jar.
6

Pour liquid into jar and add water if needed to cover veg.
7

Cover loosely with a lid and let sit at room temp for 3-5 days.
8

You will see that the liquid will bubble and the flavor will be sour.
9

Now you want to refrigerate for about 4 days, the cabbage will become translucent and will be ready to serve at this point.
10

You can keep this in the fridge for 2 months.
11

Makes 1 quart.