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
It is quite feasible to follow the history of written cooking instructions far back into history, in fact as far as the early Egyptians, and maybe even further. In practice though, generally, these ancient recipes were just primitive pictorial instructions for preparing food.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of tablets in Sumerian which recount the making 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 blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy Romans. He recounts how the roman meals were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including some that we all recognise such as basil, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices such as parsley and basil. These new culinary innovations created a torrent in books on cookery, some of which still exist in private libraries. During the succeeding few centuries, the powerful and rich houses strove to lay on the most exotic banquets, and consequentially chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Napa Kimchee (Jeff Smith~ The Frugal Gourmet) recipe.
