Kimchee

This a spicy pickled cabbage dish-very good. The original for this recipe came from "Stocking Up" I added more peppers, garlic, vinegar and radishes-I like it hot.

• Ready In: 192 hrs 30 mins
• Yields: 1 quart

Ingredients

• 1  lb green cabbage
• 1  large carrot
• 1⁄2 lb white oriental radishes (about 4-5)
• 3  scallions, sliced thin
• 1⁄4 cup soy sauce
• 1⁄2 cup water
• 2  teaspoons honey
• 4  teaspoons cider vinegar
• 2  teaspoons  grated fresh ginger
• 4 -6  garlic cloves, minced
• 3 -5  dried hot red chili peppers, split (2 inches long)

Directions

1. Slice the cabbage, carrot, and radishes thin and into 2 1/2 inch long strips.
2. Toss with the scallions and soy sauce and water.
3. Cover and let stand overnight at room temperature.
4. Drain liquid from the veg-save liquid and add honey and vinegar-whisk well.
5. Add the ginger, garlic and peppers to the veg and pack into a sterilized quart jar.
6. Pour liquid into jar and add water if needed to cover veg.
7. Cover loosely with a lid and let sit at room temp for 3-5 days.
8. You will see that the liquid will bubble and the flavor will be sour.
9. Now you want to refrigerate for about 4 days, the cabbage will become translucent and will be ready to serve at this point.
10. You can keep this in the fridge for 2 months.
11. Makes 1 quart.