this was an experiment last week, and it turned out delicious. I haven’t had chipotle kimchee before.
- napa cabbage
- regular cabbage
- green onions
- dried chipotle pepper
- sesame oil
- sea salt
crush up the chipotle and drizzle with sesame oil in a small bowl. set aside.
chop, slice, & chiffonade the other ingredients and mix in a large bowl. sprinkle liberally with salt, and then massage with clean hands until the cabbage juices are spread all throughout. drain liquids. let sit on counter for a couple hours…drain again. add the chipotle-oil mix. put into jars, pack tightly.
ideally, store at about 50 degrees F for a week, however, they can be put in fridge and will still come out tasty.