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Recipe: Flaming Orange Habanero Kimchee
Similar Categories: Flaming, Orange, Habanero, Kimchee
Flaming Orange Habanero Kimchee
Yield: 1 Batch
1 lg Head Napa cabbage
Salt
Water
5 Habanero peppers
4 Garlic cloves
4 Green onions
1 sl Fresh ginger (1/2" thick)
1/4 ts Cayenne pepper (or to taste)
Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons salt in
enough water to cover cabbage slices in a non-reactive container. Leave
cabbage to soak in salted water for 12 to 24 hours at room temperature.
Rinse cabbage well, drain, and set aside. Chop peppers (with seeds), green
onions, garlic, ginger and ginger, and mix with 1 tablespoon salt and
cayenne pepper. Pack cabbage in a non-reactive container, cover with water
and gently stir in chopped pepper mixture. Refrigerate for several days
before serving. Keeps quite a while if stored in refrigerator. Remove
kimchee from liquid before serving.
Yield: 1 Batch
1 lg Head Napa cabbage
Salt
Water
5 Habanero peppers
4 Garlic cloves
4 Green onions
1 sl Fresh ginger (1/2" thick)
1/4 ts Cayenne pepper (or to taste)
Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons salt in
enough water to cover cabbage slices in a non-reactive container. Leave
cabbage to soak in salted water for 12 to 24 hours at room temperature.
Rinse cabbage well, drain, and set aside. Chop peppers (with seeds), green
onions, garlic, ginger and ginger, and mix with 1 tablespoon salt and
cayenne pepper. Pack cabbage in a non-reactive container, cover with water
and gently stir in chopped pepper mixture. Refrigerate for several days
before serving. Keeps quite a while if stored in refrigerator. Remove
kimchee from liquid before serving.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Flaming, Orange, Habanero, Kimchee
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