6 lb napa cabbage
3/4 cup korean pickling salt or
8 scallions, finely chopped
1 kosher salt
1 1/2 cup carrot, shredded
2 tbsp fresh ginger, grated
2 tbsp garlic, finely chopped
2 tbsp candied ginger
2 tsp sugar
1/2 cup korean red pepper flakes
1 tbsp salt
Directions
So many crazy stories have been told about Kimchee that many
Americans are reluctant to try the dish. No, it is not buried in the
ground in this country, and yes, it is delicious and much milder than
you would expect. You can vary the spiciness by varying the amount of
red pepper that you put into the dish. Wonderful stuff !! Remove limp
outer leaves from the cabbage. Quarter the cabbage lengthwise, then
cut across the quarters into 1 1/2 inch-wide pieces. Put the cabbage
in a very large bowl and add the pickling salt. Toss so the salt
coats the cabbage evenly. Allow to stand for 30 minutes. Toss the
cabbage a couple of times during that time. Rinse the cabbage with
cold water and drain. Toss with the remaining ingredients and pack
into a large crock or covered pottery casserole. Add water to cover,
about 3 cups. Allow to sit on the counter for 1 to 2 days. Store in
the refrigerator, covered, in the crock or in individual glass jars.
Serve as a relish with any Korean dinner or use in cooking meat or
soup dishes.
Servings: 6 servings
Napa Kimchee (Jeff Smith~ The Frugal Gourmet) Recipe brought to you by Recipe Ideas
Categories: Gourmet; Korean
The History of Recipes
Recipes as a concept can be tracked far back into history, certainly as far as ancient Egypt, and possibly even further than that. Interesting though that is, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius recounts how the Roman chefs made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as thyme, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as basil and rosemary. These new foods and tastes prompted an explosion in recipe manuscripts, most of which are kept safe in academic collections. The arrival of television gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Napa Kimchee (Jeff Smith~ The Frugal Gourmet) recipe.
