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
It is possible to read the history of `recipes` far back into the distant past, in truth as far back as ancient Egypt, and potentially, even further back. Having said that, in the main part, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
Later on, in Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by the Romans. In his works, Apicius describes how the meals were divided into appetizers, main meal and dessert, something we still use today. Aspicius recounts how the ancient cooks used a wide range of spices, including many that are still in use today like basil, rue and parsley. For the next few years, the upper-class families of Europe strove to lay on the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Cabbage Kimchee recipe.
