Kimchee

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 4 napa cabbage, cut into 1/8 inch slices
• 2 3/4 cups kosher salt
• 3/4 cup hot chili paste
• 6 tablespoons dried shrimp
• 1/2 cup fish sauce (nuoc mam)
• 1 quart water
• 1/2 cup kosher salt
• 1/2 cup sugar
• 32 garlic cloves, sliced thin
• 2 cups fresh ginger, sliced
• 8 carrots
• 4 daikon radishes, juilienned
• 4 red bell peppers, cut in half and julienned
• 12 korean green peppers, stemmed, seeded and cut thin
• 4 bunches scallions, chopped into 1/4 inch pieces
• 16 limes, juice of

Recipe

• 1 salt and napa cabbage for two days in the fridge.
• 2 it will be seriously wilted.
• 3 rinse it well and squeeze out the excess water.
• 4 set aside until later.
• 5 when the cabbage has finished curing in the salt, prepare the"pickling solution".
• 6 in a saucepan, put the water, salt, sugar, ginger and garlic, and bring this to a quick boil.
• 7 in the food processor, make a puree of the chili paste, dried shrimp and fish sauce, and add this to the solution.
• 8 turn down the heat and allow this to simmer for 20 minutes.
• 9 in the meantime, prepare the rest of the vegetables, mix them evenly with the wilted cabbage, and pack them into a large plastic bucket or one gallon glass jar.
• 10 add the lime juice and then pour the hot solution over the vegetables.
• 11 allow to cool before covering.
• 12 the kim chee will keep indefinitely in the refrigerator.
• 13 although this recipe makes a big batch, you can cut it down by as much as you like.