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Kim Chee

Yields 1 quart

1 lb Chinese (celery or Nappa) cabbage

1 large carrot

1/4 LB white Oriental (Daikon) radishes

2 scallions, thinly sliced

1/4 cup soy sauce

1/2 cup water

2 Tbs honey

3 Tbs cider vinegar

1 tsp fresh ginger, minced

4 cloves garlic

2 to 4 hot red peppers, dried, 2 inches long, split

1. Slice the cabbage lengthwise into quarters. Remove the tough core and then slice the quarters into 1 to 2 inch-long pieces.

2.Slice the carrot and radishes lengthwise and then into 2 inch-long sections. Slice the sections into very thin strips.

3. Toss cabbage, carrot and radishes with the scallions, soy sauce and water. Cover loosely and let stand overnight.

4.Drain liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well until honey is dissolved.

5.Add ginger, garlic and peppers to the vegetables and pack them into sterilized jars. Pour liquid into the jars. If more liquid is needed to cover vegetables, add water.

6. Cover loosely with a lid and let sit at room temperature for 3 to 5 days to ferment. The liquid will bubble and the flavor will become sour.

7.Refrigerate the Kim Chee for 3 to 4 days. The cabbage will become translucent and will then be ready to serve.

More recipes here. http://www.cheriestihler.com/recipes/kchee.html

i love kim chee, this is the beeeeest recipe:

Quick Spicy Kimchee

Ingredients

1 head Napa cabbage, about 1 to 1 1/2 pounds

1/4 cup kosher salt

1/2 cup rice vinegar

1 tablespoon sugar

2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste)

1-inch piece fresh ginger, grated

2 cloves garlic, finely chopped

2 scallions, finely sliced

Directions

Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.

In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

here is one that i do alot: take pink meat or hen or pink meat which ever you're in the temper for positioned it in a bowl then upload oyster sauce rubdown it in upload some garlic (relies upon on how plenty you like garlic), then some onion shrink into strips, you could upload thai chili peppers in in case you want to boot purely slice into products and combine in to boot counting on how spicey you want it then enable that marinade in straight forward terms for a jiffy a minimum of 10, 15, 20 minutes or longer, then the two grill it or you could prepare dinner it in the oven till achieved as for the noodles i usualy use rice the two white or sticky rice yet i assume you need to use like spring roll noodles yet i might prolly purely use rice. wish you like it as much as me

buy it from a korean market

there's about 7,539,294,829 different ways to make it

and i think it's better when aged

i'd recommend asking some of your korean buddies their favorites

be careful! eat it too often and you'll smell like it haha :]

there is no cure for the flu, but because it is very spicy, it usually soothes your throat and mucosa