Kamaaina Kim Chee
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Kamaaina Kim Chee
Recipe Number: 1051226164
Contributor: Tai

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3-4 lbs. Won bok cabbage
Green onions, chives (optional)
Red hana ebi (dried shredded shrimp)
6 oz Fish sauce (patis)
Minced garlic
Regular garlic
Kim chee base (Momoya Co. Ltd, Tokyo Japan,)
Coarse red pepper powder
Schilling red pepper
Hawaiian salt
Cooking Instructions
Use one cup of Hawaiian salt in a container and dissolve in water so that all the cabbage will be under water for 8 hours. Prepare the sauce separate from the cabbage by cutting green onions and chives into 1/4 inch pieces. Use half a bunch of onions and all of the chives that come in standard bunches. Add 6 tablespoons of fish sauce to the onions, add a pack of the hana ebi shrimp, add one teaspoon of sugar to ferment the cabbage, add 3 teaspoons of minced garlic, add 4 pieces of garlic cut in small pieces, add an inch of ginger cut in small pieces, add 4 tablespoons of the kim chee base, Momoya brand, add 3 tablespoons of red pepper powder and 4 tablespoons of crushed red pepper. Very important part of the salting of the cabbage is to rinse the cabbage until it suits your taste. The leafy part requires more rinsing since it absorbs more salt. Stir the cabbage and the above and place in a bottle and leave it out in room temperature for one day. Later refrigerate and enjoy.

The rinsing of the cabbage is critical. The kim chee is not good if it is too salty nor too bland. So you must rinse and taste the cabbage until it is just right. Also if you use bottled ginger the kim chee may not taste right. Most of the ingredients can be found in the oriental section of the supermarket.

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