Kim Chee

Approx 9

x 500ml jars.

head napa cabbage, cut into 1"-1.5" squares

{9 g} 1

small daikon radish, peeled, grated

{216 g} 3

med carrots,peeled grated

{56 g} 2

bunches green onions, split and cut into 1" inch lengths

{223 g} 1

apple/pear

{6 g} 3

inches ginger, peeled,sliced

{6 g} 2

heads garlic

80 ml {97 g} 1/4 cup

fish sauce

250 ml {250 g} 1 cup

water

30 ml {0.0 g} 2 TBL

glutinous rice flour

250 ml {306 g} 1 cup

coarse salt

250 ml {6.8 g} 1 cup

korean dried red pepper or more to taste.

- Wash and cut napa cabbage. Place into large pot/container and mix thoroughly with salt.

Let sit for 2 hours.

Heat water and glutinous rice over medium heat until thickened.

Preppare raidish,carrots and green onions. Reserve in bowl.

Blend apple, ginger,garlic and fish sauce together. Add to paste when cool.

Add red pepper mix.

Rinse and taste napa, let sit longer if necessary.

Let soak in plain water if too salty for 1-3 hours until desired saltiness is achieved.

Add a little liquid from previous batch of kimchee to red pepper paste.

Add all ingredients thoroughly and place into clean jars, reserving 3/4" head space , do not pack down, kimchee will expand.

Let sit at room temperatures covered for 3-5 days until nice sour smell is present, depends on inoculation and temperature.

Add 1:1 vinegar:water mix to each jar if necessary to submerge all pieces.

Rince jar threads, add caps.