INGREDIENTS

INSTRUCTIONS

If you are using a small, whole cabbage, cut it in half lengthwise, and
then cut it across at 2-inch intervals. If you are using half of a large
cabbage, cut it in half again lengthwise, and then crosswise at 2-inch
intervals.
Peel the white radish, cut it in half lengthwise, and then cut it crosswise
into 1/8-inch-thick slices.  In a large bowl put 5 cups water and 2
tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage and radish
to this water and dunk them in a few times as they have a tendency to
float.  Leave the vegetables in the salty water. Cover loosely and set
aside for 12 hours. Turn the vegetables over a few times.
Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon salt in
another large bowl.  Mix well.
Take the cabbage out of its soaking liquid with a slotted spoon (save the
liquid) and put it in the bowl with the seasonings. Mix well.
Put this cabbage mixture into a 2-quart jar or crock. Pour enough of the
salt water over it to cover the vegetables (about 2 cups). Leave 1 inch of
empty space at the top of the jar. Cover loosely with a clean cloth and set
aside for 3 to 7 days.  In the summer, kimchees mature with much greater
speed;  in the winter, the process slows down unless the central heating is
ferocious.  Taste the pickle after 3 days to check on the sourness. When it
is done to your liking, cover the jar and refrigerate.
To serve, remove just as much of the kimchee solids as you think you will
need for a meal--a cupful is enough for 4 people--and put it in the center
of a bowl.  The kimchee liquid in this pickle is left behind in the jar and
may be used to flavor stews and soups.  Serve this cabbage kimchee with any
Korean meal.
~- Madhur Jaffrey, _World-of-the-East Vegetarian Cooking_
(Be sure and keep a close eye on the kimchee after the third day. If mold
appears, scoop out the mold, and refrigerate the kimchee immediately).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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