Oriental, Vegetables

Kim Chee

  • 1 large Cucumber
  • 1/2 large Head Chinese cabbage
  • ~ Salt
  • 4 Scallions
  • 2 large Garlic cloves
  • 2 small Hot peppers in vinegar
  • 1 teaspoon Fresh ginger, finely minced

    • Cut unpeeled cucumber crosswise into very thing slices. Cut Chinese cabbage, (Iuse Bok Choy) crosswise into 1/4-inch slices. In a mixing bowl, combine cucumber, Chinese cabbage and 2 tablespoons salt, mixing well. Let stand 1/2 hour. Cut scallions, including green part, crosswise into 1-inch pieces. Cut lengthwise into thinnest possible strips. Mince the garlic and hot peppers extremely fine. Wash cucumber and Chinese cabbage in cold water. Drain well and place in bowl or jar fitted with a tight fitting cover.

    Add scallions, garlic, hot peppers, 1 tablespoon salt and ginger. Add water to barely cover all ingredients when pressed down firmly. Let stand covered in refrigerator 1 week.

    Serve ice cold as a salad accompaniment for charcoal-broiled skewered foods.

    Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!