1 head chinese cabbage cut into 1/2-, in. strips
3 tbsp salt
6 green onions, chopped (or less, if des
3 garlic clove, minced (or less, if desi
1/2 tsp crushed dried hot red chile
1 tsp chopped gingerroot
Directions
Soak cabbage in salted water to cover 5 to 10 hours.
Drain. Combine cabbage with salt, green onions,
garlic, chile and gingerroot. Mix well and spoon into
large jar. Cover and refrigerate 1 to 2 days before
using. Keeps well several weeks. Use as relish or
salad. Makes about 1 quart
Servings: 1 servings
Kim Chee (Korean Cabbage Relish) Recipe brought to you by Recipe Ideas
Categories: Cabbage; Korean; Vegetable
The History of Recipes
Academics have found proof that recipes existed back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these early records were just primitive hieroglyphic or cunieform instructions for preparing meals.
Closer to modern times, we have a couple of interesting cookery books published in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that appears on menues today, but instead recipes for the types of food on the menus of the nobility of the period. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cooking, such as rosemary and coriander. The introduction of these new tastes led to an explosion in cookery books, some of which are kept safe in private libraries. Like it or not, the introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Kim Chee (Korean Cabbage Relish) recipe.
