Kimuchi
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | -or- |
| 2 | smalls | Heads Chinese cabbage |
| 3 | tablespoons | Sea salt |
| 1 | small | Carrot; slivered |
| 1 | teaspoon | Minced garlic |
| ⅓ | cup | Minced scallion (up to) |
| 2 | teaspoons | Cayenne pepper powder |
| ½ | Apple; peeled, cored, and grated coarsely | |
| 1½ | teaspoon | Sea salt (up to) |
| 2 | teaspoons | Finely minced peeled fresh ginger |
| ⅔ | cup | Water |
Directions
From: Roberta Waynick <Winebert@...> Date: Sun, 11 Aug 1996 13:06:27 -0400 This recipe is from Cooking with Japanese Foods by Jan and John Belleme If the cabbage heads are small, cut them in half lengthwise: if large cut into quarters. Cut only through the tough core, the separate by gently pulling the halves apart. Rub the 3 tablespoons of salt into the cabbage, concentrating on the thicker bottom portion and less on the upper leaves.
Place the cabbage in a bowl, cover with a plate {right side up} or other appopriate pressing lid and put a 5 pound weight on top. Press for 8-10 hours{not longer}. If desired, briefly rinse the cabbage to remove excess salt, then gently squeeze out excess liquid. Cut the cabbage into approximately 1 inch square chunks and set aside. Combine and mix all remaining ingredients. Use the large amount of cayenne only if you like a very hot taste. Add the mixture to the cabbage and toss well. Put the mixture into a wide-mouthed jar: cover, and let sit in a cool place for 3-5 days. After this time the pickles will be ready to eat and will keep for at least 2 weeks if refrigerated. Do not rinse these before serving.
Personal hints. Use rubber gloves when tossing, it burns, we have kept it longer than two weeks, goes well with beans, works with regular cabbage.
Roberta Waynick
EAT-L Digest 10 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .