*  Exported from  MasterCook  *

                              KIM CHEE #7

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Korean                           Condiments

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4       ts           Sugar
    1/2   c            Salt
  4                    Heads Garlic
  3       tb           MSG Or Accent
  1       lb           Carrots
  2       lg           Bunches Green Onions
  1       lg           Head Chinese Cabbage
  2       sm           Heads Regular Cabbage
  3 1/2   tb           Garlic Salt
  1 1/2   tb           Paprika
  4       tb           Dried Red Pepper Flakes
 20       lg           Green Bell Peppers

 Clean the kitchen sink as this is where you will be working. Cut the
 regular cabbage into 2 to 3 inch pieces. Place the cabbage in the sink
 and add the salt. Work in the salt using a kneading motion, until the
 cabbage is broken up. The Chinese cabbage should now be cut up and
 added; no kneading required. Let this stand for 5 to 10 minutes and then
 rinse once or twice and drain well. Shred the carrots, with a potato
 peeler or a fine food processor shredder. Cut the green onions into 2
 inch pieces, using all of the onions. Cut the green peppers into 1/2
 inch lengths. Grind up the red pepper and the garlic heads in a blender.
 Blend the garlic into the mixture one clove at a time, using 3 to 4
 heads, depending on the size of the heads. Mix the ground up garlic and
 red pepper mixture, paprika, garlic salt and sugar. Blend this mixture
 into the cabbage. Mix well until all of the Chinese cabbage is tinted
 red. Add small amounts of water as you mix to keep the cabbage moist.
 Taste and add more salt if necessary, about 1 tb at a time; add more
 garlic salt instead if more garlic is also needed. Add about 3/4 cup of
 water; press into a 1 gallon jug, glass is best. Leave outside
 refrigeration for 48 to 72 hours. This is necessary for fermentation.
 Refrigerate after fermentation period. Hints: For fermentation, leave
 the jug in the garage or other place outside the house; it really
 smells. Also, don't seal the lid on the jug, it might explode.



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