Home    |    About TASG    |    Before and After     |     Weekly Meals & Exercise     |    TASG Goes Hiking  

Tuesday, February 9, 2010

'N' is for Napa cabbage

... as in napa cabbage (aka Chinese cabbage) kim chee!

  • 2 pounds Napa Cabbage, roughly chopped
  • 1/2 cup rock salt
  • 1 quart water
  • 2 tsp. minced red chili pepper
  • 1/2 tsp. minced garlic
  • 1/2 tsp. minced ginger
  • 1/2 tsp. paprika
  • 1 tbl. sugar
1.) Dissolve rock salt in water in large container (I only had a pot).

2.) Wash cabbage and roughly chop. Add cabbage to salt water and let soak 3 to 4 hours at room temperature, stirring once every hour. Drain and rinse cabbage a couple of times.

3.) Add all other ingredients and mix well with cabbage. Let stand at room temperature two to three days and chill before serving.
** Don't let the cabbage stand out a day longer because I did and it went BAD!**

Well, since I left it out too long and the kim chee spoiled I have no review for the end product. Anthony and I did try it on day two or three and it was good then! A little too much garlic but that's what I liked about it. Most kim chee dishes don't have a garlic taste so it was different. Will try it again and make sure to throw it in the refrigerator by day three!


Actual Scale said...

I've never made napa any other way than how my grandma did - chop it up & toss with some italian dressing. ;) She grew it in her garden & we ate a lot of it every summer.

Sorry it went bad - what a bummer to put in the labor & not get a chance to eat it. :(

Have a great week!

Jack Sh*t, Gettin' Fit said...

It wouldn't have gone bad in my house. We're big cabbage fans...

Kristina said...

Did Jack say he was a Cabbage Head? lol It looks good, unfortunately.....you had an experience that I have way too often in the kitchen. lol

Pink Panda said...

I love both napa and kimchee. Looks good to me :).

Connie Weiss said...

We love kimchee! Looks great!

Boomer said...

Yipes! Kim Chee... I love kim chee!

Heidi said...

I love all your Asian recipes! Keep 'em coming please!!!