Lou's Kim Chee

Traditionally, Kim Chee takes several months to prepare as it is set out to ferment (mature). This is a fast version, which means you can have Kim Chee in one day! It is not quite as good for you as the fermented one, but it will do the trick when in a hurry.

YOU WILL NEED:

Several canning jars with lids (metal or plastic)
chopping board and knife

INGREDIENTS:

2 lbs. Chinese napa cabbage or regular cabbage
1 Tbls. Salt (Real or Celtic)
2 green onions, chopped
4 cloves of garlic, crushed
1 Tbls crushed red pepper flakes or the amt to taste
2 tsp. minced ginger (fresh)
½ cup light or regular soy sauce (fermented)
½ cup rice or Bragg's apple cider vinegar (not store bought cider vinegar)
2 tsp. Sucanat with Honey Crystals, Xylotol, or stevia drops (equivalent)
sesame oil, optional

HOW TO:

1. Chop the cabbage coarsely and place it in a large bowl.
2. Sprinkle the cabbage with salt and allow it to stand for 3-4 hours.
3. Squeeze the cabbage dry with hands and place it in another bowl.
4. Add the remaining ingredients except the sesame oil and mix well.
5. Refrigerate at least 24 hours before serving.
6. Sprinkle the Kim Chee with a few drops of sesame oil on each serving. Optional.

Lou Palladino
August 2006