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
It is quite possible to follow the history of recipes far back into distant history, in fact as far back as early Egypt, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show the making 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`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also informs us how the cooks of Roman times made use of a wide range of aromatic flavours, including some familiar names for example thyme, rue and asafoetida. For the centuries that followed, the powerful and wealthy strove to offer the most extravagent meals, and consequentially chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down the recipes of their peers. By the time we get to the 20th century, cookbooks are greatly in demand mostly as a result of better eduction, increased leisure time and being a little richer. The introduction of the TV gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Kim Chi recipe.
