Flaming Orange Habanero Kimchee
|1||each||ginger (1/2" thick slice), fresh|
|1/4||teaspoon||cayenne pepper (or to taste)|
|Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons 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 tablespoon 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.