Kim-Chee
Servings: 4
Ingredients
- 1/2 medium head napa cabbage uncored, roughly chopped
- 1 Tbsp kosher salt
- 1 cup carrot julienned, matchstick size
- 1 cup daikon radish julienned, matchstick size
- 2 green onions split in half, cut in 2" sections
- 3/4 cup tamari soy sauce
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 Tbsp minced garlic
- 1 Tbsp honey
- 4 dry hot chile peppers split lengthwise, seeds removed
Instructions
- In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1/2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.
- Read more at: http://www.foodnetwork.com/recipes/guy-fieri/kim-chee-ks-way-recipe.html?oc=linkback