Kim Chee (Korean Spicy Pickled Cabbage)
 
request from: cheryl cox <ilbh...@yahoo.com> 
>my friend is looking for a hot and spicy cabbage recipe. can anyone help 
>me out? thanks! 
>cheryl 
 
i hope this is what you're looking for. kim chee can be done with other 
vegetables as well: turnips, carrots, cucumber... definitely an acquired 
taste, but for those of us who've acquired it, this is a fantastic method. 
i can't remember where i found it but it makes a ton. 
 
to make kim chee (also called "spicy hot pickled cabbage") one needs: 
 
4-5 pounds of napa cabbage 
a good deal of garlic 
(powdered garlic may be used, but fresh, even out of a jar, is better) 
powdered red chili peppers (available in oriental markets or the asian 
section at the supermarket) 
ginger (fresh preferred but powdered may be used--the ginger actually 
helps 
keep the heat from bothering your stomach) 
1 cup of coarse kosher salt 
 
day 1: cut up cabbage into pieces roughly 1 - 2 inches long and 1 - 2 
inches 
wide. layer in a crock with 1 cup of salt. cover with cold water. weight 
down with a dish that has had a heavy object placed on it. mix with hand 
or wooden spoon 2 times in a 24 hour period. 
 
day 2: pour out salted water and wash cabbage by refilling with cold 
water 
and draining several times. layer half the cabbage with a mixture to be 
described in a moment. then use the rest of the cabbage and the remainder 
of the mixture. cut up 2 bunches of scallions in 1 inch pieces and add 
to the cabbage mixture. 
 
the fermenting mixture: 10 thin slices of fresh ginger minced or 2 
tablespoons of powdered ginger, 3 entire heads of chopped garlic (or 8 
tablespoons of powdered garlic), 6 tablespoons of powdered chili peppers. 
 
place these ingredients in a 1 quart jar and fill half way with water. 
shake to mix. 
 
days 3-5 mix well with hand or spoon. it will get very smelly. the 
koreans often put this mixture in the ground but if you have a back porch, 
that's ok too. putting it outside is no problem since animals are too 
smart to come near it! 
 
day 6: put in glass jars and refrigerate for 2 to 3 days. don't shake the 
jars. don't put the cap on too tightly. eat cold. this will keep for 
several months. 
 
if too spicy use less powdered chili peppers next time around. if not 
spicy enough, use more chili peppers next time around. 
 
hilary 
 
-- 
(ID: 10063) Mirror: rec.food.recipes: Tue, Nov 11, 2003


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