Receta Korean Cabbage Pickles With Daikon (Kim Chee)
Ingredientes
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Direcciones
- Cut cabbage into chunks about 1-inch square; place in a large bowl and add in 2 Tbsp. of the salt. Mix well. Cover and let stand at room temperature till cabbage is wilted and reduced to about half its original volume (3 to 4 hrs).
- Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar and remaining 1/2 Tbsp. of salt; mix well. Pack lightly into a 1-qt jar; cover with lid or possibly plastic wrap and let stand at room temperature, tasting often, till fermented to your liking. (In warmer weather, fermentation may take only 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered, for up to 2 weeks.
- MacDiarmid.