Kim Chee
Kim Chee
Kim Chee
Kim Chee
Kim Chee
Kim Chee


Kim Chee

Yields 1 quart

1 lb Chinese (celery or Nappa) cabbage
1 large carrot
1/4 lb white Oriental (Daikon) radishes
2 scallions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 Tbsp honey
3 Tbsp cider vinegar
1 tsp fresh ginger, minced
4 cloves garlic
2 to 4 hot red peppers, dried, 2 inches long, split

Slice the cabbage lengthwise into quarters. Remove the tough core and
then slice the quarters into 1 to 2 inch-long pieces. Slice the carrot and
radishes lengthwise and then into 2 inch-long sections. Slice the
sections into very thin strips. Toss cabbage, carrot and radishes with the
scallions, soy sauce and water. Cover loosely and let stand overnight.
Drain liquid from the vegetables into a bowl. Add honey and vinegar to
the liquid and stir well until honey is dissolved. Add ginger, garlic and
peppers to the vegetables and pack them into sterilized jars. Pour liquid
into the jars. If more liquid is needed to cover vegetables, add water.
Cover loosely with a lid and let sit at room temperature for 3 to 5 days
to ferment. The liquid will bubble and the flavor will become sour.
Refrigerate the Kim Chee for 3 to 4 days. The cabbage will become
translucent and will be ready to serve.

Kim Chee

1 large head chinese (celery or Nappa) cabbage
Salt
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp fresh ginger, grated

Cut cabbage into pieces, 1-inch long and 1-inch wide.
Sprinkle 2 Tbsp salt on cabbage, mix well, and let stand 15 minutes.
Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin
slices. Wash salted cabbage three times with cold water. Add the onions,
garlic, chili, ginger, 1 Tbsp salt and enough water to cover. Mix well.
Cover and let stand for a few days.
Taste mixture every day. When it is acid enough, cover and refigerate up
to 2 weeks. Makes about 1 quart.

Kim Chee
(Korean Pickled Vegetables)

Makes about 1 quart

1 lb chinese (celery or Nappa) cabbage, cut into 2-inch pieces (about 4
cups)
6 Tbsp salt
4 green onions (including tops), finely chopped
1 tsp fresh ginger, finely chopped
1 clove garlic, minced
1 Tbsp sugar
1 Tbsp paprika
Cayenne pepper
2 cups water

Sprinkle the cabbage with 5 tablespoons of the salt. Let stand for 2
hours. Rinse off salt and drain. Add the green onions, ginger, garlic,
sugar, paprika, the remaining salt and a dash of cayenne pepper, and mix
thoroughly. Pack the vegetables in a jar and pour in the water. Cover
tightly. Refrigerate the vegetables for 24 hours before serving.


Kim Chee
(Kyabetsu Su-zuke - Japanese Vinegar-Pickled Cabbage)

1/4 head Chinese cabbage
5 cups rice vinegar
2 Tbsp salt
4-5 Tbsp sugar
2 cups water
1-inch square yuzu citron or lemon rind

Core and wash the cabbage. Pat as dry as possible with a towel. Cut into
about 1 x 2-inch chunks. Place chunks loosely in a pickle crock.
In a saucepan combine the rice vinegar, salt, sugar and water. Bring to a
boil over high heat, stirring once or twice. Immediately pour boiling
liguid over the cabbage in the crock. Tuck in the yuzu citron or lemon
rind. Cover immediately with a drop-lid and weight it. Remove to a cool
dark place and wait 2 days before eating.

To serve: Cut or chop chunks into bite-size pieces. Serve family style
or put individual portions into small dishes. Season with a few drops of
soy sauce, if desired. Keeps refrigerated 1-2 months.

Kim Chee
(Korean Pickled Cabbage)

About 1 quart

2 lbs celery cabbage
1/2 cup coarse salt
4 cups water
1-1/2 Tbsp crushed red pepper flakes
1 clove garlic, finely minced
1 tsp fresh ginger, minced
1 Tbsp granulated sugar
2 green onions, finely chopped

Rinse the cabbage in cold water and drain. Cut the cabbage into
1-1/2-inch squares. Sprinkle with salt, add the water, and let stand
overnight.
Rinse the cabbage in cold water and drain. Using a wooden spoon, blend
the remaining ingredients and stir this well into the cabbage pieces.
Pack into a quart jar and cover. Place the jar in a plastic bag to
prevent the odors from spreading to other foods. Refrigerate and let
stand four to five days to cure.

Kim Chee

Makes 5 cups

5 cups cabbage, cut into bite-size pieces
6 Tbsp salt
2 Tbsp sugar
1 tsp to 2 Tbsp crushed red pepper flakes (according to taste)
1/4 tsp fresh ginger root, finely chopped
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped

In a large colander, mix cabbage with 5 Tbsp salt. Let sit for 3 hours.
Rinse cabbage thoroughly 2 or 3 times. Gently squeeze out excess liquid
with your hands. Place the drained cabbage in a large glass bowl. Add the
remaining ingredients and mix thoroughly. Cover cabbage mixture tightly
with plastic wrap and let sit at room temperature for 1 or 2 days. Chill
Kim Chee before serving.

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