4 lb chinese celery cabbage (napa cabba, ge)
1/4 lb chinese white radish
2 can (small ones) flat anchovies
4 large cloves garlic
3 scallions (including tops)
1/4 cup salt
4 tbsp hot pepper flakes
2 tbsp cayenne pepper
Directions
PREPARATION: Cut the large leaves of Chinese celery
cabbage in half lengthwise; then cut all the leaves
into 1/2-inch by 2-inch slices. Cut the radish into
equal pieces and then into 1/2-inch slices. Place
cabbage and radishes in a large pot and drain the oil
from the anchovies over them. Smash, peel, and mince
the garlic. Cut the scallions into thin strips
lengthwise and then into 2-inch lengths. Add
anchovies, garlic, scallions, salt pepper flakes, and
cayenne pepper, and mix thoroughly. Cover the pot
tightly and allow to stand for 2 days at room
temperature. This Kim Chi will keep for 2 weeks if
refrigerated in a tightly covered jar.
SOURCE: Oriental Cooking
Shared by Cate Vanicek
Servings: 1 servings
Kim Chee - 2 Recipe brought to you by Recipe Ideas
Categories: Korean
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into the distant past, certainly as far as the Egypt of the Pharoahs, and maybe even further. Having said that, these, old recipes were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to academics is a series of ancient tablets in the Sumerian language 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 anyone who tried it feel exhilarated and blissful. Continuing our culinary historical journey, there are a couple of cookery books published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that is popular today, but instead recipes for the types of meals prepared for the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab countries, including spices such as parsley and basil. These new culinary innovations created an explosion in recipe publications, many of which are now in private libraries. Over the succeeding few centuries, the powerful families of the West competed to lay on the most extravagent banquests, and as a consequence, chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing recipes common in their social group. When we get to the 20th century, recipe books are highly popular as a result of more people being able to read, leisure time and having more disposable income. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Kim Chee 2 recipe.
