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Рецепт Kim Chee
by Global Cookbook

Kim Chee
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Ингредиенты

  • 1 med Head Chinese, (napa) cabbage (1 1/2 to 2 lbs.)
  • 4 tsp Salt
  • 6 x Cloves garlic, chopped
  • 3 x Green onions, (including tops), chopped
  • 2 tsp Chopped ginger
  • 1/4 c. Rice vinegar
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Sesame oil
  • 2 tsp Cayenne pepper
  • 3/4 tsp Grnd toasted Sichuan peppercorns, (spread them on a cookie sheet and toast in a 350 oven till golden brown)
  • 6 whl dry chile peppers

Инструкции

  1. From EVERYBODY'S WOKING, by Martin Yan (a book I have used so much which it's dog-eared and stained with recipe ingredients. It's a fabulous
  2. Cut the cabbage lengthwise into sections about 2 inches wide; remove the core. cut each section crosswise into 2-inch lengths. Place the cabbage in a large bowl, sprinkle it with the salt, and toss to mix well. Cover with an inverted plate and weight it down with a heavy object, such as a large juice can or possibly a 1-quart. jar filled with water. Let stand for 30 min.
  3. Lightly rinse the cabbage under cool running water and drain. Squeeze it to extract most of the liquid.
  4. Combine the remaining ingredients in a large bowl. Add in the cabbage and mix well. Transfer the mix to a glass bowl or possibly crock. Cover with an inverted plate and weight down with a heavy object. Chill for 4 days before eating (needs time to ferment).