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Cabbage
Kimchee
From: Ilene Rachford
Here's some info and a recipe for Kimchee from Madhur Jaffrey's "World
of the East Vegetarian Cooking".
I've made kimchees many times and it always comes out *great*.
"A meal without kimchee is inconceivable for a Korean.
Kimchees may be made out of several vegetables, like cucumbers and
radishes, but the most popular is cabbage, perhaps because it is
the cheapest."
(makes 2 quarts)
- 1 lb. Chinese cabbage (about 1/2 a large head)
- 1 lb. white radish
- 3 T. salt
- 2 T. finely minced ginger (fresh is *much* better!)
- 1 1/2 T. minced garlic
- 5 scallions, cut into fine rounds, including green tops
- 1 T. cayenne or hot Korean red pepper
- 1 t. sugar.
Slice cabbage in either bite-sized chunks or strips about 2 inches
in length.
Peel radish, cut in half lengthwise then crosswise into 1/8 inch
slices.
In a large bowl, put 5 C. water and 2 T. plus 2 t. of the salt.
Mix. Add cabbage and radish and dunk a few times, as they have a
tendency to float.
Leave in the salty water, cover loosely and set aside for 12 hours,
turning veggies over a few times.
After the soak period, take the ginger, garlic, scallions, cayenne,
suge and remaining 1 t. salt in another large bowl.
Mix well.
Take the cabbage out of the soaking liquid with a slotted spoon
(save the liquid) and add to the bowl with the seasonings and mix
well.
Put this mixture in a 2 quart jar or crock. Pour enough of the
salt water over to cover veggies.
Leave (at least) 1 inch space attop of jar.
Cover loosely with a clean cloth and set aside for 3 to 7 days to
ferment.
Stir/turn veggies over daily.
In summer, kimchees ferment quickly; the process slows down in winter.
Taste the kimchee after 3 days to check on the sourness.
When done to your liking, cover jar and refrigerate.
This is really good and is pretty easy to make.
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