Five keem-chee recipes (cont'd)

1 servings

Ingredients

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Directions

Fold leaves back in place. Wrap some of the longer outside leaves around the top of the cabbage head to keep the turnip mixture from coming out. Put cabbage heads into a large jar. Add sliced turnip and cover with the outer leaves of cabbage that have been in the brine. Cover and place a weight on the cabbage. Let stand 2 days.

Make a brine of 4 cups water to ¾ cup salt and cover the cabbage heads, not including the outer leaves on top. Cover the jar and let stand 1 month. When serving, remove head from the brine and cut into circles 2" thick, crosswise. Place the cut side up in the dish in which it is served. For 25 to 30 servings. SPRING 'KEEM-CHEE' (Pom keem-chee) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 3 cups celery cabbage 3 tbsp. salt 3 green onions 1 clove garlic ½ tsp. chopped red chile pepper 1 tsp. chopped candied ginger 1½ cups water Wash the cabbage and cut into pieces 1" long and 1" wide. Sprinkle with 2 tbsp. salt. Mix well and let stand 15 minutes. Cut the onions (including tops) into 1 ½" lengths and shred lengthwise.

Chop the garlic, red pepper, and ginger in fine pieces. After the cabbage has stood 15 minutes, wash it twice in cold water. Mix the prepared vegetables with the cabbage. Add 1 tbsp. salt and put into a stone or glass jar. Add enough water to cover the cabbage and let stand for several days. In warm weater, 1 day is sufficient, but in cold weather, 5 days are needed. Keem-chee can be kept several weeks in the refrigerator. 'KEEM-CHEE' IN SOY SAUCE (Jahng keem-chee) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 3 heads celery cabbage 1 cup sliced turnip 1 cucumber 1 ¼ cups soy sauce 3 cloves garlic 1 tsp. candied ginger 1 tbsp. chopped chile pepper 1 tbsp. salt 4 green onions ¼ cup shredded celery 1 firm pear 6 chestnuts 6 dates ¼ cup pine nuts ⅓ cup sugar Wash the cabbage heads. Carefully remove the outside lwaves and place them in a stone jar. Separate the tender inside leaves and cut into pieces 1 ½" square. Put them into the stone jar. Add ¼ cup soy sauce. Mix well. let stand 3 hours, or until cabbage is soft. Stir several times so that cabbage will be flavoured with the soy sauce. Wash, peel turnips, and cut into very thin slices. Wash cucumber and, without peeling it, cut lengthwise, remove the seeds, and slice in thin slices crosswise.

Combine the turnips and cucumber and ¼ cup soy sauce. Mix well. Let stand 3 hours, or until soft. Stir occasionally. Drain the soy sauce from the cabbage, turnips, and cucumber, and save it. Mix vegetables and 1 tbsp. salt. Chop garlic, ginger, peppers, onions (including tops), and add to the cabbage mixture. Cut celery into 1 ½" lengths. Shred fine lengthwise and add to the cabbage. Peel and slice pear in flat pieces 1" square. Peel chestnuts and slice thin.

Remove seeds from dates and quarter. Add pear, chestnuts, dates, and pine-nuts to the cabbage mixture. Mix well. Remove large leaves from the stone jar and put in the cabbage mixture. Add sugar and enough of the saved soy sauce (in the proportion of 2 cups water to ½ cup soy sauce) to cover vegetables. Cover the top of the keem-chee with the large leaves that were soaked in the soy sauce. Let stand 2-3 weeks." From: JoAnne_Cornwall@... (jac) Submitted By SAM LEFKOWITZ On 10-11-95

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