Flaming Orange Habanero Kimchee

1. 1

   Cut cabbage into 1-inch slices.

2. 2

   Dissolve about 1 to 2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container.

3. 3

   Leave cabbage to soak in salted water for 12 to 24 hours at room temperature.

4. 4

   Rinse cabbage well, drain, and set aside.

5. 5

   Chop peppers (with seeds), green onions if using, garlic, ginger and ginger, and mix with 1 tablespoon salt and cayenne pepper.

6. 6

   Pack cabbage in a non-reactive container, cover with water and gently stir in chopped pepper mixture.

7. 7

   Refrigerate for several days before serving.

8. 8

   Keeps quite a while if stored in refrigerator.

9. 9

   Remove kimchee from liquid before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.