From list-reply@simpleinternet.com Fri Jun 1 18:12:51 2001 Date: 1 Jun 2001 12:16:52 GMT From: International Recipes OnLine Newsgroups: rec.food.recipes Subject: Kim Chi Followup-To: rec.food.cooking, rec.food.recipes Kim Chi submitted by dave@simpleinternet.com from Yardley, PA This was requested of me and I got this recipe from U. Berkeley (http://www.soar.berkeley.edu). I have the book and it's a wonderful reference! * Exported from MasterCook Mac * Kim Chi Recipe By : from The Complete Asian Cookbook, Charmaine Solomon, 1976 Serving Size : 1 Preparation Time :0:00 Categories : Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head Chinese cabbage -- prepared as directed 1 pound salt -- NOT Iodized! 1 tablespoon cayenne pepper 6 whole spring onions -- finely chopped 3 whole red chili peppers -- finely chopped 3 tablespoons fresh ginger root -- finely chopped 2 cups Dashi 2 tablespoons soy sauce -- Tamari Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the sun for half a day, cut each segment in halves crossways, then put into an unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers. Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage. Weight it down with a heavy stone and leave for a week, then rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible. Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and put into the rinsed-out jar, this time layering with the onions, garlic, chilies, and ginger. Fill pot with the Dashi stock mixed with the soy and MSG. Cover with wax paper, put lid back on top and refrigerate. After 4 or 5 days the kim chi is ready for eating. Serve with hot white rice and a dash of soy sauce. Note: in cold weather kim chi does not require refrigeration, but when weather is warm, store in refrigerator for up to 3 weeks. NOTES : Kim chi is one of Korea's national dishes, with as many versions as there are cooks. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.