Fresh Cabbage Kimchee

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FRESH CABBAGE KIMCHEE

 

3/4 lb. bok choy or Napa cabbage

1 T salt (most will be rinsed away)

1 large or 2 small cloves garlic, minced

2 green onions, finely sliced OR equivalent in

finely chopped mild onion and chives

1 t grated or very finely chopped fresh ginger

1/4 t sugar

1/4 t to 1/2 t crushed red pepper (I discard most

of the seeds)

(You can use other kinds of hot red pepper, e.g.,

cayenne)

 

Coarsely chop cabbage. Toss in bowl with salt. In half an hour,

stir. In another half hour, wash cabbage and drain. Gently squeeze

out liquid with your hands. Mix with rest of ingredients in

non-reactive bowl or glass jar. Cover tightly with plastic wrap or

plastic jar cap. Chill. You can eat it now or later. It will age in

the refrigerator. The taste becomes a little stronger and more

fermented as time passes. For faster aging, leave at room temperature

for a day or two. You will find a stage that is right for you. Makes

scant pint.

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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