Here is a blog with photos illustrating how to make kim chee.
http://chowtimes.com/2006/07/kimchee.html


"Gunner" <gunner@ spam.com> wrote in message
...
>
> "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!
>>
>>
>> --
>> Peter Aitken
>> Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm
>
>
> this is a pretty good source of Korean and other Asian recipes.;
> http://www.desertmodernism.com/blog/korea/
>