Kimchee

Kimchee

1 small cabbage
    (works best with Chinese cabbage but it's not easy to find in Israel)
3 tbsp + 2 tsp salt
2 tbsp finely chopped fresh ginger
1-1/2 tbsp finely chopped garlic
1 tbsp hot red pepper (or more, to taste)
1 tsp sugar

Core the cabbage and cut into 1" pieces. Dissolve the salt in 1-1/2 liters of water. Pour over the cabbage, in a large bowl. There should be enough salt water to cover. If you need more liquid, dissolve 1 tbsp salt in .5 liter water and add. Weight down with a glass plate and a cup. Leave for 12 hours, turning the cabbage occasionally.

Put the ginger, garlic, red pepper, sugar and the 2 tsp of salt in another large bowl. Mix well.

Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well.

Put this cabbage mixture into a 2 liter jar or crock. Pour enough salt water over it to cover the cabbage, leaving 1" of empty space at the top of the jar. Cover loosely with a clean cloth and set aside for 3 to 7 days. In the summer, fermentation takes place much faster. Taste the pickle after 3 days to check on the sourness. When it is done to your liking, cover the jar with a non-metallic lid and refrigerate.

To serve, remove about 1/4 cup per person of the kimchee solids. The liquid is left behind in the jar and may be used to flavour stews and soups.

Avital
(5/22/01) 
 
Adapted from Madhur Jaffrey, "Eastern Vegetarian Cooking" (1990).

(Editor note: Kimchee is included in the canning section, being a fermented food, in the preserve-family of techniques.)