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
Kimchi (Korean Cabbage Relish) Recipe brought to you by Recipe Ideas
Categories: Cabbage; Korean; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into ancient history, at least as far back into history as the ancient Egyptians, and maybe even further. Interesting though that is, sadly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there were a couple of recipe books which were published in the 14th Century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these have no connection with the indian food that appears on menues today, but instead accounts of the types of meals on the menues of the nobility of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, such as basil and rosemary. These new spices and herbs prompted an explosion in recipe manuscripts, some of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Europe competed to serve the most extravagent meals, and as a consequence, cooks and their collection of recipes were much in demand. Even so, it wasn`t until the 19th century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes of the day. By the arrival of the 20th century, cookery publications are highly popular mostly as a result of more people being able to read, people having more free time and having more money. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Kimchi (Korean Cabbage Relish) recipe.
