https://boldhens.freedombox.rocks/mediawiki/index.php?action=history&feed=atom&title=Kim_Chi 2026-05-07T15:16:38Z Revision history for this page on the wiki MediaWiki 1.43.8 https://boldhens.freedombox.rocks/mediawiki/index.php?title=Kim_Chi&diff=33&oldid=prev 2021-11-19T02:09:49Z

<p>initial page setup</p> <p><b>New page</b></p><div>== Ingredients ==<br /> <br /> * 2 Napa Cabbages<br /> * 1 medium Asian radish<br /> * 0.25 cup coarse sea salt or kosher salt<br /> * Water<br /> * 4 green onions, sliced into pieces about 1-inch long<br /> * 5 garlic cloves, minced<br /> * 2 tablespoons fresh ginger, minced<br /> * 2 tablespoons chili powder<br /> * mustard greens<br /> <br /> == Directions ==<br /> <br /> # Thoroughly wash the Napa cabbage leaves and cut them into about 2-inch lengths. Peel the Asian radish and halve it lengthwise down the center, cut lengthwise again, and then cut into 0.5-inch wedges.<br /> # Dissolve the salt in 1 cup water. Place the vegetables in a large bowl and pour the salt water over them. Let soak at least 6 hours or preferably overnight.<br /> # The next day, drain the vegetables and retain the salty water. Add the green onions, garlic, ginger, and chili powder. Mix the vegetables. Pack into a 1-gallon jar. Pour the salted water over the mixture. Leave about an inch of space on top of the jar.<br /> # Let sit about 2 or 3 days, depending on how warm the weather is. Refrigerate after opening.<br /> <br /> == Comments ==<br /> Adapted from &#039;&#039;Eating Korean&#039;&#039;, [https://www.eatingkorean.com/ Cecilia Hae-Jin Lee]</div>

Scott