Steps to making Kim Chee:
Cut and rinse NapaCabbage and salt liberally. Weight it down and wait three hours , minimum to release the water. Stir occasionally to ensure even salting.
Make the Pepper Seasoning.
Rinse and drain cabbage, making sure to squeeze out excess water. Stir together with sliced scallions, garlic and julienned ginger and pepper sauce.
Pack in containers and let ferment in a cool dark place for a few days and then put it in the fridge. Wait a few weeks and it's ready to go. hehe... I didn't tell you the pepper blend. You thought I was gonna reveal all my secrets?
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