Flaming Orange Habanero Kimchee
Ingredients
1 large head napa cabbage
salt
water
5 each habanero peppers, stemmed
4 each garlic cloves
4 each green onions
1 slice ginger (1/2 thick)
1/4 tsp. cayenne pepper (or to taste)
Cooking Instructions
Cut cabbage into 1 inch slices. Dissolve about 1 to 2 Tbls. salt in enough water to cover cabbage slices in a non reactive container. Leave cabbage to soak in salted water for 12 to 24 hours at room temperature. Rinse cabbage well, drain, and set aside. Chop peppers (with seeds), green onions, garlic, ginger and ginger, and mix with 1 Tbls. salt and cayenne pepper. Pack cabbage in a non reactive container, cover with water and gently stir in chopped pepper mixture. Refrigerate for several days before serving. Keeps quite a while if stored in refrigerator. Remove kimchee from liquid before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)