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) Recipe brought to you by Recipe Ideas
Categories: Korean
The History of Recipes
Historians have proved the existence of recipes way back into history, in truth as far back into recorded history as the early Egyptians, and possibly even further. However, generally, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians are some tablets in Sumerian which describe 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 drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there were some books from the 1300s - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that we all know today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas caused a torrent in publications on food, the majority of which still exist in private cookery archives. Over the following few hundred years, the upper-class families of the West strove to serve up the best banquets, and as a result chefs and their recipes increased in prestige. However, it wasn`t until the nineteenth century that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. The introduction of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Casual Kimchi (Korean Mak Kimchi) recipe.
