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Head Cabbage and Cucumber Kim Chee

Demonstrated by: Chang Bong Choi of Enchanted Lakes Kim Chee.
Korean Centennial - November 1, 2003.

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Ingredients:

Head Cabbage and Cucumber Kim Chee

  • 3 lbs head cabbage
  • 1/4 cup Hawaiian salt
  • 3 cups water
  • 1 Japanese cucumber, thinly sliced
  • 1 stalk green onion, cut in 2-inch lengths
  • 1/4 cup Korean hot pepper powder
  • 3 tablespoons sugar
  • 2 tablespoons minced garlic
  • 1 tablespoon fish sauce
  • 1 tablespoon Korean beef soup powder (sogogi dashida)
  • 1 tablespoon salt
  • 1/4 cup water

Directions:

  1. Cut cabbage into bite-size pieces.
  2. Mix the Hawaiian salt and 3 cups of water.
  3. Add cabbage and let soak for 30 minutes, turning occasionally.
  4. Drain cabbage and rinse; drain again.
  5. Add cucumber and green onion.
  6. Combine remaining ingredients; add to cabbage mixture and mix well.

Makes 1 gallon.

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