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Tuesday, February 9, 2010

'N' is for Napa cabbage




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

Ingredients:
  • 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!**

Mini-Review
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!

7 comments:

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!
Lynn

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!!!