1 lb chinese cabbage, sliced into 1" sections
3 tbsp + 1 tsp salt
2 tbsp finely chopped fresh ginger
2 tbsp finely chopped garlic
2 tbsp cayenne pepper (or real Korean red pepper, if you can get it)
1 tsp sugar
Soak the cabbage in 6 cups of water in which the 3 tbsp salt has been dissolved. Weight it down with something like a glass plate. Leave it for about 12 hours, stirring it around occasionally.
Take the cabbage out with a slotted spoon and mix it with the ginger, garlic, pepper and sugar. Stuff it into jars. Cover with the salt water to about 1" below the jar rim and add the extra tsp of salt. (Throw out the salt water that's left over--you'll have a lot).
Put a clean handkerchief or tea towel over the top of the jar and just let it sit for about a week in winter or maybe 4 days in summer. It'll smell vile but that's part of the fun. Then cover with a non-metallic cap and stick it in your fridge.
The liquid is good to add to soup stock. If you find any dead snails or other once-animal debris, send them to this list.
Oh, almost forgot-- how do you eat it? I like to add a generous quantity to chicken soup before heating it. I stick it on rice and tofu. Also eat it straight out of the jar. *g*
Avital
(1/13/00)
(Editor's note: The Recipe below is slightly different in how it is made and tweaks in the recipe, I am guessing, being sent to the list years later.)
Kimchee (from Avital)
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.
Adapted from Madhur Jaffrey, "Eastern Vegetarian Cooking" (1990).
posted by Avital
(5/22/01)
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