This is my mom's recipe (Thu Lan Munn). I guessed on the measurements as she says a little of this and some of that. This is what I came up with...
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| We added zucchini from my garden. |
1 head of Chinese (Napa) cabbage cut up into 11/2 to 2 inch chunks. Salted with kosher/pickling salt (use about 1-2 cups). Let it sit for about half an hour. Rinse cabbage well, about 3-4 times. Taste the cabbage to make sure it's not too salty other wise rise again.
After salting and rinsing add...
3-4 Tablespoons of minced garlic
2-3 Tablespoons of red pepper powder
2 Tablespoons of sugar
1 bunch of green onion.
Mix well and place Kim Chi into clean jars. Don't try to can/seal... Kim Chi will end up tasting nasty. Just refrigerate will keep for about 2 weeks. It's gone bad when it starts to taste sour. Even then my mom says it's still good and she makes a delicious hot and sour soup out of it. You can also make Kim Chi using other greens such as bok choy, zucchini, or even tundra greens such as tukayuks, sura, and young fireweed shoots.
