4 lb chinese cabbage (the long-
1 straight leafed variety)
1/4 lb chinese turnip
2 can flat anchovies
4 cloves garlic (or 5)
3 scallions
1/4 cup salt
4 tbsp hot pepper flakes
2 tbsp cayenne pepper
Directions
1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the same time. Place the cabbage
in a very large pot.
2. Quarter the turnip, then slice across the grain holding the 4
quarters together for more speed and convenience in slicing.
3. Pour the oil from the anchovies over the cabbage and turnip.
Slice the anchovies across the grain. Crush the garlic. Cut the
scallions into 2-inch lengths, then slice thin lengthwise. Add these
ingredients to the pot. Season with salt, pepper flakes and cayenne
pepper, and mix thoroughly. Cover the pot and let the mixture stand
at room temperature for 2 days. Casual kimchi will keep at least 10
days. Refrigerate in a jar.
From: The Korean Cookbook, By Judy Hyun.
Servings: 16 servings
Casual Kimchi (Korean Mak Kimchi I) Recipe brought to you by Recipe Ideas
Categories: Korean
The History of Recipes
We are able to trace the history of written recipes way back into history, at least as far as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these early records were just primitive hieroglyphic or cunieform recipes for preparing meals.
As we move into Roman times 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by the Romans. In his works, he recounts how the meals were split into starters, main meal and desserts, something that is very familiar to us today. He also tells us how the Roman cooks were skilled in the use of a good variety of spices and herbs, including some familiar names such as thyme, rue and asafoetida. During the next few centuries, the rich and powerful families of Europe competed with each other to serve the most exotic banquets, and because of this cooks and their recipe collections increased in prestige. However, it was during the 19th century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cookery publications are in high demand, due to higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Casual Kimchi (Korean Mak Kimchi I) recipe.
