2 heads chinese cabbage or- white cab, bage
1 cup salt
1 lb daikon
6 green (spring) onions
4 garlic cloves
1 piece fresh gingerroot (1)
1 celery stalk
1 hard, semi-ripe pear
4 tbsp ground red pepper (cayenne)
1 tbsp granulated sugar
Directions
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!
Servings: 12 servings
Kim Chi Recipe brought to you by Recipe Ideas
Categories: Korean
The History of Recipes
Academics have proved the existence of recipes way back into antiquity, in fact as far into history as early Egypt, and possibly even further. Having said that, generally, these old recipes were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. This early Roman chef describes how the Romans were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs for example bay, fennel and parsley. Continuing our culinary historical journey, there are a couple of recipe books dating from the 1300s ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that we all know today, but instead recipes for the types of meals prepared for the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices such as basil and coriander. These new foods and spices created a torrent in books on cookery, the majority of which are kept safe in private libraries. When we get to the twentieth century, recipe publications are highly popular due to better eduction, leisure time and having more money. The TV revolution brought us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Kim Chi recipe.
