Date: Wed 1 September 1993
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From: steven.frank%acc1bbs@ssr.com (Steven Frank) KIM CHEE ======== Okay, since I just made a batch after a 2 year absence of the stuff, here's the recipe I use: Ingredients: ------------ 2/3 lb Napa Cabbage - sliced 1/4 inch thick 1/2 lb Daikon radish - peeled, sliced 1/4 inch thick 1 medium cucumber - peeled, sliced 1/4 inch thick 1 medium turnip - peeled, sliced 1/4 inch thick 1/2 cup salt 1 tblsp salt 3 spring onions, sliced 3 cloves garlic, minced 4 tsp fresh ginger, minced 1 tblsp dried chili flakes 2 tsp soy sauce/tamari 1 cup water Instructions: ------------- Layer whole cabbage leaves, sliced daikin, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetabels with liquid into a large crock or clean jars. Cover tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refridgerator. Notes: ------ Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I've come. beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: steven.frank%acc1bbs@ssr.com (Steven Frank) KIM CHI ======= Ingredients: ------------ 2 heads of Chinese (or white) cabbage 1 cup of salt 1 lbs daikon (long white Oriental radish) 6 green (spring) onions 4 cloves garlic 1 inches fresh gingerroot 1 stalk of celery 1 hard, semi-ripe pear 4 tblsp ground red pepper (cayenne) 1 tblsp granulated sugar Instructions: ------------- 1. Remove (do not discard) the outer leaves from the cabbage. Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally. 2. Peel the daikon and cut into long thin strips. Cut the onions into 1." strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting. 3. Peel and mince garlic and gingerroot. Cut celery into 1" lengths and shred lengthwise. Peel, core, and slice the pear and then cut into long strips. Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture. 4. The cabbage will have produced a brine after sitting. Remove the outer leaves from the brine and set aside. Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves. Set it in the bottom of a crock or other container. Repeat this procedure with the remaining three quarters. Any remaining mixture should be layered over the cabbage. Press down. 5. Place the outer leaves in a layer on top of the cabbage and cover the crock. Set a small weight on top of the cover and let sit for 3 days. The longer it sits the stronger it gets! It can be stored for a month prior to opening. Keep it in a cool (60 degree) place. After removing the Kim Chi from the crock it can be stored in glass jars and used as needed. This is a strong recipe and if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture, but do so at your own risk! Enjoy. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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