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Kim Chee #6

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      Title: KIM CHEE #6
 Categories: Korean, Condiments
      Yield: 12 Servings
 
    2/3 lb Napa Cabbage
    1/2 lb Daikon radish
      1 md Cucumber
      1 md Turnip
    1/2 c  Salt
      1 tb Salt
      3    Spring onions; sliced
      3    Garlic cloves; minced
      4 ts Fresh ginger, minced
      1 tb Dried chili flakes
      2 ts Soy sauce/tamari
      1 c  Water
 
  Peel daikon, cucumber and turnip, and slice 1/4"
  thick. Layer whole cabbage leaves, sliced daikon,
  cucumber and turnip in a large bowl. Between layers,
  liberally sprinkle with 1/2 cup salt. Cover with water
  and place a wide plate or pot on top to submerge them.
  Leave overnight or at least 12 hours. Drain & Rinse
  vegetables in a colander. Julienne each vegetable into
  a uniform shape. return them to the large bowl, and
  add spring onions, garlic, ginger, chili flakes,
  soy/tamari, salt and 1 cup water. Toss to combine.
  Spoon the vegetables with liquid into a large crock or
  clean jars. Cover tightly or cap. Refridgerate for 3
  days before opening. Everyday, turn jars upside down a
  couple of times to distribute spices, or stir
  vegetables in the crock. Store in refridgerator.
  Notes: Kim chee spiciness varies depending on the
  hotness of the chili flakes used. The longer it sites,
  the hotter it gets (up to a point). I cannot vouch for
  the authenticity of the recipe, but its about as close
  as I've come. beware 'kim chee' spices in oriental
  food stores, as they most likely have MSG in them.
 
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