* Exported from BigOven *

Napa Kimchee

Recipe By : Jeff Smith
Serving Size :3
Cuisine :
Main Ingred. :
Categories :Pickles/Relishes * Korean

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
6 pounds Napa cabbage --Chinese celery cabbage
1/4 cup Korean pickling salt --kosher
8 Scallions --finely chopped
1 1/2 cups Carrots --shredded
2 tablespoon Freshly-grated ginger root
2 tablespoon Candied ginger
2 teaspoons Sugar
1/2 cup Korean red-pepper flakes
1 tablespoon Salt

Remove the limp outer leaves from the cabbage. Quarter the cabbage
lengthwise, then cut across the quarters into 1 1/2-inch wide pieces.
Put the cabbage in a very large bowl and add the pickling salt. Toss so
that the salt coats the cabbage evenly. Allow to stand for 30 minutes,
tossing the cabbage a couple of times during that time. Rinse the
cabbage with cold water and drain. Toss with the remaining
and pack into a large crock or covered pottery casserole. Add water to
cover, about 3 cups. Allow to sit on the counter for 1 to 2 days.
Store in the refrigerator, covered, in the crock or in individual glass
jars. Serve as a relish with any Korean dinner. This recipe makes
about 3 quarts of kimchee.

Comments: So many crazy stories have been told about Kimchee that
many Americans are reluctant to try the dish. No, it is not buried in
the ground in this country and, yes, it is delicious and much milder
than you would expect. You can vary the spiciness by varying the
amount of red pepper you put into the dish.

Recipe Source: The Frugal Gourmet by Jeff Smith
Formatted for MasterCook by Joe Comiskey,

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