| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Fixed |
1 |
Servings |
INGREDIENTS
| 1 |
|
Head chinese cabbage; prepared as directed |
| 1 |
lb |
Salt; not iodized! |
| 1 |
tb |
Cayenne pepper |
| 6 |
|
Whole spring onions; finely chopped |
| 3 |
|
Whole red chili peppers; finely chopped |
| 3 |
tb |
Fresh ginger root; finely chopped |
| 2 |
c |
Dashi |
| 2 |
tb |
Soy sauce; tamari |
INSTRUCTIONS
Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the sun
for half a day, cut each segment in halves crossways, then put into an
unglazed earthenware pot alternately with good handfuls of salt and a
sprinkling of cayenne pepper, making several layers. Cover with a wooden
lid just small enough to fit inside the pot so that it rests directly on
the cabbage. Weight it down with a heavy stone and leave for a week, then
rinse the cabbage thoroughly under cold running water. Squeeze out as much
moisture as possible. Slice into 2.5 cm (1 inch) sections or chop more
finely if preferred and put into the rinsed-out jar, this time layering
with the onions, garlic, chilies, and ginger. Fill pot with the Dashi stock
mixed with the soy and MSG. Cover with wax paper, put lid back on top and
refrigerate. After 4 or 5 days the kim chi is ready for eating. Serve with
hot white rice and a dash of soy sauce. Note: in cold weather kim chi does
not require refrigeration, but when weather is warm, store in refrigerator
for up to 3 weeks.
Busted by Christopher E. Eaves <cea260@airmail.net>
NOTES : Kim chi is one of Korea's national dishes, with as many versions as
there are cooks.
Recipe by: The Complete Asian Cookbook, Charmaine Solomon, 1976
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998
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