Re: [CH] Kim Chee
Chipotle Coyote (coyote@calweb.com)
Wed, 27 May 1998 20:04:04 -0700
This is from today's SF Chronicle:
KIMCHI
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.
INGREDIENTS:
-- 1/2 large Chinese or Napa cabbage
-- 1/3 cup + 10 tablespoons salt
-- 4 Korean chile peppers, or 2
jalapenos with seeds removed
-- 1/2 cup Korean chili powder
-- 2 tablespoons crushed garlic
-- 1 teaspoon crushed ginger
-- 4 tablespoons sugar
-- 1 bunch green onions, sliced thin
INSTRUCTIONS: 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.
Crazy Coyote - Howlin' for Habaneros
"The key to my lyrics is imagination. The rest is painted with a little
Science-Fiction" -Jimi Hendrix