Napa Kimchee Recipe - Cooking Index
Napa Kimchee Recipe - Cooking Index
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 you put into the dish.
Cuisine: Korean| 6 lbs | 2724g / 96oz | Napa cabbage (Chinese celery cabbage) |
| 1/4 cup | 59ml | Korean pickling salt, kosher |
| 8 | Scallions - finely chopped | |
| 1 1/2 cups | 165g / 5.8oz | Carrots - shredded |
| 2 tablespoons | 30ml | Freshly-grated ginger root |
| 2 tablespoons | 30ml | Candied ginger |
| 2 teaspoons | 10ml | Sugar |
| 1/2 cup | 118ml | Korean red-pepper flakes |
| 1 tablespoon | 15ml | Salt |
Remove the 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 that the salt coats the cabbage evenly. Allow to stand for 30 minutes, tossing 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.
This recipe makes about 3 quarts of kimchee.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 07-08-1992 issue - The Springfield Union-News
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