looking for non-fermented kimchi slaw recipe?

Northern Cabbage Kimchi

Ingredients

(1 servings)

5 Heads cabbage

7 Korean readishes

1/2 Bundle

1/2 Bundle

4 Soaked forest mushrooms -- ,

Soaked and cut int

4 Dried stone mushroom -- ,

Soaked, cleaned an

2 Korean pears -- , cut into

Thin juli

5 Garlic bulbs -- , peeled and

Crushed

3 sm Ginger roots -- , peeled and

Crushed

3 c Red pepper powder -- made

Into a paste wi

Red pepper threads

1/2 c Pickled corvina -- , cut

Into narrow st

1/3 c Pickled baby squid, "

1 sm Octopus,

1/3 c Pickled baby shrimp,

Chopped

1/3 lb Oysters

1 1/2 lb Beef brisket, boiled in 5

qt Water or bee

4 c Coarse salt

Table salt

Sugar

Korean watercress -- , cut

In 2" length

Green thread onions -- , cut

In 2" length

Instructions

Preliminaries

Trim off the tougher outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise (see above recipe)

Preparations

1. soak the cabbage sections and the radishes in a brine prepared with 3 cups of salt and 4 quarts of water for 3 to 4 hours or until softened. Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1 1/2" narrow strips.

5. cut the 2 remainding radishes into thin julieen; mix the radish strips with the red pepper paste. Then, add all the remainding vegtables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well. Finally, toss the mixture with oysters and pear strips and season with salt. This is the stuffing.

6. Pack the stuffing between the layers of the cabbage leaves; filling the slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a crock; cover with the salted outer leaves (preliminaries). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover

Kimchi #1

Yield: 1 Servings

Ingredients

1 4-6 lb head chinese cabbage

-(up to)

6 c water

1/2 c salt

1 tb salt

1 tb sugar (up to)

6 green onions; chopped (up

-to)

3 cloves garlic; minced

2 tb powdered red pepper

1 1/2 tb fresh ginger; grated

1/4 c fish sauce or salted shrimp

Instructions

Cut cabbage in 1-1/2 inch strips. Make salted water by adding 1/2 cup salt

to 4-6 cups water. Soak cabbage in enough salt water to cover for 5-10

hours. Drain. Combine cabbage with salt, sugar, green onions, garlic, red

pepper, ginger and fish sauce or salted shrimp. Mix well and spoon into

large jar. Cover and refrigerate 1-2 days before using. Keeps well several

weeks. Use as a relish or salad. Makes about 1 quart.