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LOCATION: Recipes >> Preserving >> Kim Chee 08

Print this Recipe    Kim Chee 08

CABBAGE KIMCHEE
(Cabbage Pickle)
(makes 2 quarts)

1 pound Chinese cabbage (about 1/2 a large head)
1 pound white radish
3 tablespoons salt
2 tablespoons finely minced fresh ginger
1 1/2 tablespoons minced garlic
5 scallions, cut into fine rounds, including green
1 tablespoon cayenne or hot Korean red pepper
1 teaspoon sugar

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.

(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).

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2 of 2 people found the following review helpful:
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what i say goes, February 23, 2004 - 11:23 AM
Reviewer: Anonymous from springfild TN USA
was good and looked bad

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