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home > recipes > appetizers > kim chi
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 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.

Kim Chi


average rating = 3 stars(3.00003 comments available)
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ethnicity: korean
recipes for appetizers
recipes by dave
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(posted May 14, 2001)

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

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.



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+3 comments


from gainesville, United States wrote:0  0

this is not a great recipe. soy sauce? dashi? no no no. kimchi is very simple. salt, cabbage, green onion, red pepper (korean red pepper powder), a little ginger and you're done. all to taste.
2 starsOctober 25, 2007


from McAllen, TX, United States wrote:0  0

A Korean friend of mine looked at this recipe and said that the authentic Korean recipe is a bit different--no soy sauce or onions, and uses a lot more Asian spices
3 starsMarch 16, 2006


from adelaide, Australia wrote:0  0

good recipe but needs some updating with regard to the use of containers to put the kimchi in to.
4 starsJune 25, 2001


 
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