| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Korean |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lg |
Chinese or Napa cabbage |
| 1/3 |
c |
Salt; plus |
| 10 |
tb |
Salt |
| 4 |
|
Korean chile peppers; or 2 jalapenos with seeds removed |
| 1/2 |
c |
Korean chili powder |
| 2 |
tb |
Crushed garlic |
| 1 |
ts |
Crushed ginger |
| 4 |
tb |
Sugar |
| 1 |
bn |
Green onions; sliced thin |
INSTRUCTIONS
This is from today's SF Chronicle:
Wuin Kim Hopkins makes kimchi in small portions like this because she likes
to serve several kinds of this quintessential Korean condiment. Kimchi
develops its best flavor in about 1 week. It will keep almost indefinitely,
but after 3 weeks the flavor becomes very pungent.
Wash the cabbage. In a bowl, dissolve the 1/3 cup salt in enough water to
cover the cabbage. Put the cabbage in the salted water and let stand
overnight.
The next day, squeeze the cabbage gently to remove most of the water. Slice
the cabbage into bite- size pieces. Put them into a large mixing bowl, and
add the 10 tablespoons salt, the chile peppers, chili powder, garlic,
ginger and sugar. Mix lightly by hand (wear rubber gloves if you have
sensitive skin). Add the green onions and toss with your hands until well
mixed.
Pack the kimchi into a large jar, cover and leave it at room temperature
for 1 day, then refrigerate. Serves 4 to 6.
PER TABLESPOON: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat (0 g
saturated), 0 mg cholesterol, 1347 mg sodium, 0 g fiber.
Posted to CHILE-HEADS DIGEST by Chipotle Coyote <coyote@calweb.com> on May
27, 1998
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