[CH] Kimchi - deja vu?
George Nelson (70431.3065@compuserve.com)
Sun, 20 Jan 2002 18:35:38 -0500
Carpo wanted a kimchi recipe. Here is a recipe posted 6 years ago I use
very often. Lynn Edwards posted it before I could back then. It works
best with celery cabbage (brassica pe-tsai) with fat midribs that are sweet
to the taste when you break them off, but it will be acceptable using napa
cabbage (napobrassica rapa).
My experience shows this takes about 5 days on the kitchen counter plus one
in the refrigerator to reach the proper sourness. Beware of days 2 and 3
for the fermentation rate under those conditions makes it climb out of the
jar or at least force liquid out of the jar. Put the fermentation jar on a
plate or deep saucer and be prepared to empty it.
* Exported from MasterCook *
Cabbage Kimchi
Recipe By : Sunset cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Kim Chees Side Dish
Vegetables Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large head chinese cabbage
salt
4 green onion
1 clove garlic -- minced
1 red chiles -- dried, crushed
1 teaspoon ginger root -- grated
Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle with
2 tablespoons salt, mix well and let stand 15 minutes.
Cut green onions and tops in 1 1/2 inch lengths, then cut
lengthwise in thin slices. Wash salted cabbage three times in
cold water; add the onions, garlic, ginger, chile, 1 tablespoon
salt, and enough water to cover.
Cover bowl and let stand a few days. Taste mixture every day.
When it is acid enough, cover and refridgerate up two 2 weeks.
Makes about 1 quart.
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"NOTES : This recipe is very similar to the one Brent posted 1 week or so
ago. I found that I had to double all the ingredients to go with
the size of cabbage I bought. Maybe chinese cabbages were
smaller 25 years ago.
Lynn Edwards
Los Altos, California, USA ca. 2/4/1995"
George Nelson