Kim Chee Recipe

Ingredients

2 napa cabbages, cut up
1 scallion
2 garlic cloves, minced
1 1 piece ginger, minced
2 tsp korean red pepper
1/2 tsp salt, (more or less)
1 water


Directions

Soak cabbages overnight in salt water to wilt. The
next day, wash cabbage 3 times til there is no more
"slimy" feel. Cut the green part of the scallion into
1/2" long slivers, and mince the white part. Add
scallion, garlic and ginger to cabbage. In a one cup
measuring cup, mix together the red pepper, MSG, salt
and water to make 1/2 cup juice. Pack cabbage mixture
loosely into jars. Pour juice in to cover. Poke with
chopstick to release air. Seal and let set overnight
in refrigerator. Keep refrigerated.


Servings: 1 servings

 

 

Kim Chee Recipe brought to you by Recipe Ideas


Categories: Korean


The History of Recipes

Recipes as a concept can be traced way back into ancient history, at least as far back into history as ancient Egypt, and possibly even further. In practice though, generally, these ancient records were just basic hieroglyphic instructions for meal preparation.

Progressing into Roman times 25BC a man called Apicius created a collection of scripts describing recipes prepared by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans made use of many spices and herbs, including a few that are still present in modern kitchens like bay, mint and parsley.

Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab countries, such as basil and rosemary. These new culinary innovations caused an increase in cookery books, the majority of which are now in private collections.

The TV revolution brought us TV cookery programs and the recipe books that accompanied them.

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We hope you enjoy this Kim Chee recipe.

 


Kim Chee Recipe, one of many tasty recipes brought to you by Recipes Ideas




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