| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
12 |
Servings |
INGREDIENTS
| 2/3 |
lb |
Napa Cabbage |
| 1/2 |
lb |
Daikon radish |
| 1 |
md |
Cucumber |
| 1 |
md |
Turnip |
| 1/2 |
c |
Salt |
| 1 |
tb |
Salt |
| 3 |
|
Spring onions; sliced |
| 3 |
|
Cloves garlic; minced |
| 4 |
ts |
Fresh ginger; minced |
| 1 |
tb |
Dried chili flakes |
| 2 |
ts |
Soy sauce/tamari |
| 1 |
c |
Water |
INSTRUCTIONS
Peel daikon, cucumber and turnip, and slice 1/4" thick.
Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large
bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with
water and place a wide plate or pot on top to submerge them. Leave
overnight or at least 12 hours. Drain & Rinse vegetables in a colander.
Julienne each vegetable into a uniform shape. return them to the large
bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt
and 1 cup water. Toss to combine.
Spoon the vegetabels with liquid into a large crock or clean jars. Cover
tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars
upside down a couple of times to distribute spices, or stir vegetables in
the crock. Store in refridgerator.
Notes: Kim chee spiciness varies depending on the hotness of the chili
flakes used. The longer it sites, the hotter it gets (up to a point). I
cannot vouch for the authenticity of the recipe, but its about as close as
I've come.
beware 'kim chee' spices in oriental food stores, as they most likely have
MSG in them.
From: Steven Frank
Date: Sat, 22 Jun 1996 19:03:28 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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