Anton
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A typical Korean meal will always be accompanied with Kimchi - fermented Chinese cabbage, cucumber or radish. The cabbage version is the most popular, and is similar to the German Sauerkraut except spicy. Kimchi is very nutritious and packed with spices, garlic, scallions and vegetables.
INGREDIENTS:
2 Chinese cabbages, cut in quarters or two-inch wedges
1 cup salt
1/2 gallon water
1 medium white radish
1/4 cup scallions, cut into one-inch pieces
1/2 cup Korean ground red pepper
1 head garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
1/4 cup fish sauce or Korean salted shrimp, optional
PREPARATION:
Dissolve one cup of salt in 1/2 gallon of cold water.
Soak cabbage in salt water 3-4 hours.
After soaking, rinse thoroughly in cold water, squeezing as much water from the leaves as possible.
Cut radish into thin strips.
In a large bowl, combine red pepper with garlic, ginger and fish sauce or shrimp.
Anonymous
3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
Makes about 1 1/2 Quarts
1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.
2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.
Anonymous
HOW TO MAKE KIM CHI
Step by step instructions, pictures, and recipe at site:
http://www.pyongyang-metro.com/kimchi/
Anonymous
NO
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