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
Experts have traced the existence of recipes far back into antiquity, in truth as far back as ancient Egypt, and maybe further still. Having said that, mostly, these early records were just basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Additionally, he informs us how the early Romans were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens for example basil, mint and parsley. As our culinary historical trip moves to more modern times there are a couple of books which appeared in the 14th Century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of meals on the menues of the rich. In the 15th century, the Crusaders brought back many new foods and herbs from the holy land, including parsley and basil. The introduction of these new foods and spices created a surge in recipe publications, the majority of which are kept safe in private cookery archives. Over the following few centuries, the powerful families of the West strove to lay on the most extravagent meals, and consequentially the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and recording recipes common in their social group. When we get to the 1900s, recipe books are starting to become popular mostly as a result of better eduction, people having more leisure time and having more money to spend. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Casual Kimchi (Korean Mak Kimchi) recipe.
