"Peter A" > wrote in message
...
> The farmers' market has gorgeous Napa cabbage so it's time to make a
> batch of kim chee. While I have a couple of Korean cookbooks, I thought
> I'd look around on the web for new ideas. I must say that some people
> have a weird idea of what kim chee is.
>
> One recipe included a whole head of cabbage and one lonely dried red
> pepper (among other things). This is, I think, kim chee for protestants.
>
> Another included some honey. No, really, honey! Kim chee dessert, I
> guess.
>
> Yet another included vinegar, which defeats the basic premise of kim
> chee which is fermentation to produce sourness via lactic acid.
>
> On the more interesting side, some kim chees include anchovies, other
> seafood, and other vegetables.
>
> So, I went back to my old favorite, as follows:
>
> 1 large head Chinese cabbage, cut into 1-2 inch pieces, washed, and
> drained.
>
> 1c peeled and julienned daikon
>
> 4 scallions, green and white parts, cut in 1" lengths
>
> 1/2 c peeled and julienned carrots
>
> 3 large cloves garlic, peeled and thinly sliced
>
> 1" piece ginger, peeled and julienned
>
> 2 TB Thai fish sauce
>
> 2 TB kosher salt
>
> 1-3 TB Korean ground red pepper, depending on your tolerance for heat
>
> =========
>
> Toss together all ingredients and put in a non-reactive container. Leave
> at room temperature for a day. Press down with a clean utensil such as a
> potato masher - the cabbage should yield enough liquid to cover or
> almost cover the ingredients. Let sit for a other 3-4 days then dig in!

Thanks, this looks interesting. Never heard of daikon though. I'll google.

OT but intriguing to me. I live in a town which is largely populated with
Indians. When I'm at the supermarket, I see them loading bags with ginger.
Never could figure out what they might make with it!

elaine