Ingredients
2 lb chinese cabbage
1 tbsp salt
2 tbsp chopped green onion
2 tsp crushed garlic
1 tbsp chili powder
2 tsp finely chopped fresh ginger
1/2 cup light soy sauce
1/2 cup white vinegar
2 tsp sugar or more to taste
1 sesame oil
Directions
Chop the cabbage coarsely and place in a glass dish. Sprinkle with
the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash
with the fingers until the cabbage is still softer, then drain off
excess liquid and add the remaining ingredients except the sesame oil.
Transfer to a large glass jar, seal and leave in a cool place for at
least 24 hours before using. It will keep for up to a week in the
refrigerator.
Sprinkle with a few drops of sesame oil before using.
Typed by Syd Bigger.
Servings: 1 servings
Chili Pickled Cabbage - Kim Chee Recipe brought to you by Recipe Ideas
Categories: Cabbage; Chili; Pickle; Vegetable
The History of Recipes
Written recipes as a concept can be traced way back into antiquity, at least as far as the Egyptians, and maybe further still. In practice though, these, old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to historians is a collection of stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Much later, in Roman times a roman called Apicius compiled a few documents describing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and afters, a very modern way of dining. Aspicius informs us how the ancient cooks made use of many aromatic flavours, including many that are still in use today for example bay, rue and parsley. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in manuscripts on cooking, most of which are now in private libraries. Over the succeeding few hundred years, the rich and powerful families of Europe competed with each other to serve the best banquets, and as a result the best cooks and their collection of recipes were much in demand. However, it was during the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording recipes of the day. The TV revolution brings us cooking programs and the spin-off 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 like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chili Pickled Cabbage Kim Chee recipe.
