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

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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