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
Transcribed cooking instructions as an idea can be tracked way back into distant history, certainly as far back into history as the Egyptians, and quite possibly further than that. In practice though, generally, these old cook books were just primitive hieroglyphic or cunieform instructions for meal preparation.
Moving our culinary historical trip onwards, there were a couple of recipe books from the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals on the menus of the rich and powerful of the time. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including basil and rosemary. These new culinary innovations created an increase in books on cooking, most of which are kept safe in private cookery archives. The arrival of TV brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Casual Kimchi (Korean Mak Kimchi I) recipe.
