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Kimchi #3

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CATEGORY CUISINE TAG YIELD
Vegetables Korean Vegetable 1 Servings

INGREDIENTS

1 Head Chinese cabbage
Kosher salt
5 Cloves garlic; large
1 tb Grated fresh ginger
5 Scallions; sliced thin at the white end; longer at the green end (include the greens in other words)
2 tb Korean red pepper (you can use other red flake pepper; but it won't be the same; the kind sold in Korean groceries has a wonderful aroma)

INSTRUCTIONS

There are about as many different ways to make kim chee as there are Korean
families...but this one works well for me. I will give the basic most
important ingredients, and some things you can add if you like. The amounts
will be for one good size head of Chinese (Napa) cabbage and you can expand
from there (since one head would last the average family about 3 days...:)
Cut one head of Napa cabbage either into small pieces, or into quarters
longways. Salt with kosher salt/pickling salt, and let stand overnight. If
you did the longway slicing, be sure to get the salt between the leaves.
The next morning, wash it off under cold water. Make a mixture of remaining
ingredients.
If you chopped the cabbage up, just mix this in with the cabbage. If you
sliced it longways, then stuff it in between the leaves. This is a
"fancier" way to do it, and when it is done this way, it usually includes
some of the extra ingredients listed further below.
Pack the cabbage into large wide jars or into a crock. Use glass or glazed
ceramic; don't use metal. Put a plate over the top to keep the cabbage
submerged in the liquid that will come out of it. (This is why a crock is
easier to use, though a glass jar will work too.)
Put the crock in a cool place and wait a few days. The distinctive aroma
will tell you the fermentation is working. Try in a few days. Some people
like kim chee new, others like it more fermented and sour; when it is
ready, put it in the refrigerator, and make sure your milk products are
sealed. :) You don't want to seal it too tightly, because it does continue
to exude some gas.
Other ingredients you can add to kim chee are: shoestring sliced carrots,
daikon radish, or turnip, about a cup for a head of cabbage, a little
sugar, a teaspoon or so of ground dried shrimp.
Kim chee can also be made with other greens such as turnip greens (great!),
and pure cubed daikon radish. Treat it the same way as cabbage kim chee. I
have usually seen this one with added sliced carrots.
bbeer@u.washington.edu (Bob Beer)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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