Name: Southern Cabbage Kimchi
Ingredients: 5 md Celery cabbage heads; 1 sm Korean radish -- cut into; Thin juliee; 1/2 Bundle; 1/2 Bundle; 1/2 Bundle; 1/2 Korean pear, -- cut into; Thin julien; 5 Chestnuts -- , cut into; Slivers; 5 Ulbs, peeled a; 2 sm Ginger roots -- , peeled and; Crushed; 1 c Pickled anchovies;; 3 1/2 lb Oysters; 1 c Rice flour paste; 15 lg Dried red peppers -- ,; Halved, seeded and; 1 tb Sesame seeds; Sugar; 3 c Coarse salt; 3 c Table salt; Korean watercress; Green thread onions; Indian mustard leaves

[One] objection to the study of theology is that it deceives Christians from simple faith in the Bible. The underlying premise of this objection is that believing is good and knowing is bad. But in fact the Bible lauds both believing and knowing (Rev. 2:23; Matt. 22:37). God has gone to the trouble of revealing information about Himself in creation and His Word. Is it not the height of irreverence to say we should ignore this information? Christianity is about truth and one important way to relate to truth is to know it (Paul Thorsell).

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CATEGORY	CUISINE	TAG	YIELD
Grains	Korean		4	Servings

INGREDIENTS

5	md	Celery cabbage heads
1	sm	Korean radish — cut into
		Thin juliee
1/2		Bundle
1/2		Bundle
1/2		Bundle
1/2		Korean pear, — cut into
		Thin julien
5		Chestnuts — , cut into
		Slivers
5		Ulbs, peeled a
2	sm	Ginger roots — , peeled and
		Crushed
1	c	Pickled anchovies;
3 1/2	lb	Oysters
1	c	Rice flour paste
15	lg	Dried red peppers — ,
		Halved, seeded and
1	tb	Sesame seeds
		Sugar
3	c	Coarse salt
3	c	Table salt
		Korean watercress
		Green thread onions
		Indian mustard leaves

INSTRUCTIONS

preliminaries. remove the coarse outer leaves in the cabbage and save them.
cut the cabbage into 2 or 4 sections lengthwise (see above preliminaries).
soak the cabbage sections and the removed leaves in a brine prepared with 3
cups of salt and 4 quarts of water until soften, about 3 hours.
preparations
1.  soak the cabbage sections in the brine until soften; rinse with cold
water and drain.
2.  cut the chestnuts into slivers.
3.  cut the aromatic green vegetables into 1 1/4 lengths
4.  mix 1 tablespoon of the rice flour and 1 cup of water and cook over low
heat.
5. crush the soften red peppers into fine pieces and add the rice paste and
the pickled fish juice.  mix well.
6.  mix the stuffing ingredients--all the vegetables, red pepper mixture,
pear strips, chestnuts, and sesame seeds.  season with anchovy juice, salt
and sugar; toss the mixture with the oysters.
7.  pack the stuffing between the leaves of the soften cabbage by holding
back the leaves and layering the stuffing under them. Firmly wrap the
stuffed cabbage with the outer leaves and stack them in a crock. cover the
top with the salted outer leaves and press down lightly
Recipe By     :
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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