Making Kim Chee today.

large head savoy or Chinese cabbage

three tablespoons kosher salt

bunch green onions

6 cloves garlic crushed

4-6 small dried red chillies crushed

2 tsp finely grated ginger root

cut cabbage into one inch by one inch or so pieces

place in large ceramic bowl and cover with 2 tablespoons salt.

let sit for about 20 minutes. Then wash salted cabbage couple times
with cold water and drain well.

place drained cabbage back in bowl, add slivered green onions, garlic,
chilli, ginger and remaining salt to cabbage.

add enough water to bowl to cover, mix well but gently.

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.

check every day for flavour and to remove froth.

when pickled enough for your taste remove to new container(s) for
storage.

keeps then for about 2 weeks.
Makes a nice pressy in little jars.

Zee

On 27 Dec 2004 10:28:17 -0800, scribbled some thoughts:


>Making Kim Chee today.
>
>large head savoy or Chinese cabbage
>
>three tablespoons kosher salt
>
>bunch green onions
>
>6 cloves garlic crushed
>
>4-6 small dried red chillies crushed
>
>2 tsp finely grated ginger root
>
>cut cabbage into one inch by one inch or so pieces
>
>place in large ceramic bowl and cover with 2 tablespoons salt.
>
>let sit for about 20 minutes. Then wash salted cabbage couple times
>with cold water and drain well.
>
>place drained cabbage back in bowl, add slivered green onions, garlic,
>chilli, ginger and remaining salt to cabbage.
>
>add enough water to bowl to cover, mix well but gently.
>
>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.
>
>check every day for flavour and to remove froth.
>
>when pickled enough for your taste remove to new container(s) for
>storage.
>
>keeps then for about 2 weeks.
>Makes a nice pressy in little jars.
>
>Zee


Then what to the Koreans do to make their Kimchee last 6 mos or more? Or
is it personal preference?

Andrew H. Carter wrote:

>On 27 Dec 2004 10:28:17 -0800, scribbled some thoughts:
>
>
>
>
>>Making Kim Chee today.
>>
>>large head savoy or Chinese cabbage
>>
>>three tablespoons kosher salt
>>
>>bunch green onions
>>
>>6 cloves garlic crushed
>>
>>4-6 small dried red chillies crushed
>>
>>2 tsp finely grated ginger root
>>
>>cut cabbage into one inch by one inch or so pieces
>>
>>place in large ceramic bowl and cover with 2 tablespoons salt.
>>
>>let sit for about 20 minutes. Then wash salted cabbage couple times
>>with cold water and drain well.
>>
>>place drained cabbage back in bowl, add slivered green onions, garlic,
>>chilli, ginger and remaining salt to cabbage.
>>
>>add enough water to bowl to cover, mix well but gently.
>>
>>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.
>>
>>check every day for flavour and to remove froth.
>>
>>when pickled enough for your taste remove to new container(s) for
>>storage.
>>
>>keeps then for about 2 weeks.
>>Makes a nice pressy in little jars.
>>
>>Zee
>>
>>
>
>
>Then what to the Koreans do to make their Kimchee last 6 mos or more? Or
>is it personal preference?
>
>
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?

O
Must be a personal preference thing, no problem lasting 6 months or
more... The strength increases over time and the crispness decreases
becoming somewhat translucent, to my taste a continual improvement in
flavour...

There is little need to salt and wash.... the basic saurkraut method
works well... the mixing of 1-2 teaspoons of salt is enough, the
addition of a tablespoon of sugar with the salt does well...

The ferment and storage can be done in a large glass coffee bottle
with a plastic lid or a numer of smaller ones... refer previous
messages on saurkraut...

>>Making Kim Chee today.
SNIP
>>keeps then for about 2 weeks.

>>Zee
>
>
>Then what to the Koreans do to make their Kimchee last 6 mos or more? Or
>is it personal preference?
n Mon, 27 Dec 2004 19:05:10 -0500, Andrew H. Carter
> wrote:

>On 27 Dec 2004 10:28:17 -0800, scribbled some thoughts:
>

On Tue, 28 Dec 2004 21:18:42 +1100, Ramset <> scribbled some
thoughts:


>O
> Must be a personal preference thing, no problem lasting 6 months or
>more... The strength increases over time and the crispness decreases
>becoming somewhat translucent, to my taste a continual improvement in
>flavour...
>

Just like chili, longer it "decays" the better tasting. It
just doesn't taste as good fresh as it does a day or two
later.

I've not made any myself, but treasure it when I get
Frieda's Kimchee which I can sometimes get at my local BiLo

--

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