Recipe

Kim Chee Poke In A Rice Paper Taco With Avoca Recipe

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Ingredients

Directions

Step #1 Cut cabbage into chunks about 1-inch square; place this in a large bowl & add 2 tbsps of the salt.
Step #2 Mix well.
Step #3 Cover & let this stand at about room temp until cabbage is wilted & reduced to about half its original volume (3 to 4 hrs).
Step #4 Rinse thoroughly; drain.
Step #5 Return to bowl along with daikon (if used), sugar, pepper, onions, garlic, & remaining 1/2 tbsp salt; mix well.
Step #6 Pack lightly into a 1-quart jar; cover with lid or plastic wrap & let stand at about room temp, tasting often, until fermented to your liking.
Step #7 (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days.
Step #8 ) store this in the refigerated, covered, for up to 2 weeks.
Step #9 Makes about 3-1/2 c.
Step #10 SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & Southeast Asia.
Step #11 Shared by Cate Vanicek.
Enjoy the KIM CHEE POKE IN A RICE PAPER TACO WITH AVOCA recipe