Kim Chee #3
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South Korea
Known as a South Korean recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 4 lb Chinese celery cabbage (napa cabbage)
- 2 tb Cayenne pepper
- Mince
- 3 Scallions (including tops)
- Cut
- 2 cn (small ones) flat anchovies
- 1/4 c Salt
- 4 lg Cloves garlic
- 4 tb Hot pepper flakes
- 1/4 lb Chinese white radish
Contains
CeleryFish
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- PREPARATION: Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot tightly and allow to stand for 2 days at room temperature. This Kim Chi will keep for 2 weeks if refrigerated in a tightly covered jar.
Plating
Cookware for this recipe
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Large pot
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander