1 lb chinese cabbage
1 lb white radish
3 tbsp salt
2 tbsp finely minced fresh ginger
1 1/2 tbsp minced garlic
5 scallions, cut into fine rounds, in, cluding green
1 tbsp cayenne
1 tsp sugar
Directions
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.
~- Madhur Jaffrey, _World-of-the-East Vegetarian Cooking_
(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).
Servings: 2 quarts
Cabbage Kimchee Recipe brought to you by Recipe Ideas
Categories: Cabbage; Korean; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by the Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs were skilled in the use of many spices and herbs, including some that we all recognise for example bay, mint and asafoetida. During the next few hundred years, the rich and powerful families of the West tried to serve up the most extravagent banquests, and as a consequence, cooks and their recipe collections increased in prestige. However, it wasn`t until the 19th century that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes common in their social group. By the time we get to the twentieth century, cookery books are increasing in popularity as a result of more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Cabbage Kimchee recipe.
