Andrew H. Carter wrote:
>On 27 Dec 2004 10:28:17 -0800, scribbled some thoughts:
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>>Making Kim Chee today.
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>>large head savoy or Chinese cabbage
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>>three tablespoons kosher salt
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>>bunch green onions
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>>6 cloves garlic crushed
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>>4-6 small dried red chillies crushed
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>>2 tsp finely grated ginger root
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>>cut cabbage into one inch by one inch or so pieces
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>>place in large ceramic bowl and cover with 2 tablespoons salt.
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>>let sit for about 20 minutes. Then wash salted cabbage couple times
>>with cold water and drain well.
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>>place drained cabbage back in bowl, add slivered green onions, garlic,
>>chilli, ginger and remaining salt to cabbage.
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>>add enough water to bowl to cover, mix well but gently.
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>>place plate on top to keep cabbage submerged, cover bowl with cloth and
>>let stand for 2 days to a fortnight in cool place or refrigerator.
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>>check every day for flavour and to remove froth.
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>>when pickled enough for your taste remove to new container(s) for
>>storage.
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>>keeps then for about 2 weeks.
>>Makes a nice pressy in little jars.
>>
>>Zee
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>Then what to the Koreans do to make their Kimchee last 6 mos or more? Or
>is it personal preference?
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This sounds like a winter kim chee which the Koreans traditionally made
in crocks that were then stored buried in the ground to keep them cold.
Now days, many families have a separate refrigerator just for kim chee.
I also might note that if one tries to ferment it in the frige, it might
take 6 months just to ripen. I ferment mine in the corner of the
countertop for about 2 weeks.
--
You wanna measure, or you wanna cook?