KimChe
 

Does anyone have a recipe for making Kim Chi? I would like to learn how to
do it, but haven't any idea where to start.

Dwayne

KimChe
 

"Dwayne" > wrote in message
...
> Does anyone have a recipe for making Kim Chi? I would like to learn how
to
> do it, but haven't any idea where to start.
>
> Dwayne

Here's how to make an easy one.

This spicy pickled cabbage can be eaten after a few hours of chilling. Or
you can allow the best taste to develope after 2 to 3 days sitting at room
temperature and then chilling in the refrigerator. Some Kim Chi fans would
prefer the flavor after 7~10 days of fermentation when it then begins to
sour and become tart/tangy.

2 lbs. nappa cabbage
1/4 cup sea salt (regular un-iodide salt can be substituted)
water
3 green onions, slivered
3-4 inches daikon radish, shredded, plus any liquid from the radish
1 shredded carrot
2 minced cloves garlic
1 tsp. minced ginger root
2-4 tbs. ground red peppers or to taste
1 tbs. toasted sesame seeds


1. Cut cabbage lengthwise into halves or quarters. Put cabbage pieces into
a large bowl. Sprinkle with salt on each layer (leafs). Add water just to
cover cabbage. Soak several hours or overnight (overnight preferred). You
should have a wilting effect take place.

2. Drain cabbage; rinse in cool water. Drain well. Add the remaining
ingredients and mix well. Rub the mixture over the cabbage and between the
layers. Fold cabbage into bundles. Store in an air-tight container.

Refrigerate for several hours before eating. (see instructions above)

3. Before serving, unfold bundles and cut into slices. Put the slices in
a group on a serving platter. Refrigerate leftovers for up to 10 days.





--
"There are three kinds of men.
The one that learns by reading.
The few who learn by observation.
The rest of them have to pee on the electric fence for themselves."



----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

KimChe
 

Thank You. We had some this week in a cafe and it was hot like it had
peppers in it. Was that the ginger root? Also it had something that was
red in it. Any ideas on that?

Dwayne

"Mikol" > wrote in message
...
> "Dwayne" > wrote in message
> ...
>> Does anyone have a recipe for making Kim Chi? I would like to learn how
> to
>> do it, but haven't any idea where to start.
>>
>> Dwayne
>
> Here's how to make an easy one.
>
> This spicy pickled cabbage can be eaten after a few hours of chilling. Or
> you can allow the best taste to develope after 2 to 3 days sitting at room
> temperature and then chilling in the refrigerator. Some Kim Chi fans
> would
> prefer the flavor after 7~10 days of fermentation when it then begins to
> sour and become tart/tangy.
>
> 2 lbs. nappa cabbage
> 1/4 cup sea salt (regular un-iodide salt can be substituted)
> water
> 3 green onions, slivered
> 3-4 inches daikon radish, shredded, plus any liquid from the radish
> 1 shredded carrot
> 2 minced cloves garlic
> 1 tsp. minced ginger root
> 2-4 tbs. ground red peppers or to taste
> 1 tbs. toasted sesame seeds
>
>
> 1. Cut cabbage lengthwise into halves or quarters. Put cabbage pieces
> into
> a large bowl. Sprinkle with salt on each layer (leafs). Add water just
> to
> cover cabbage. Soak several hours or overnight (overnight preferred). You
> should have a wilting effect take place.
>
> 2. Drain cabbage; rinse in cool water. Drain well. Add the remaining
> ingredients and mix well. Rub the mixture over the cabbage and between
> the
> layers. Fold cabbage into bundles. Store in an air-tight container.
>
> Refrigerate for several hours before eating. (see instructions above)
>
> 3. Before serving, unfold bundles and cut into slices. Put the slices in
> a group on a serving platter. Refrigerate leftovers for up to 10 days.
>
>
>
>
>
> --
> "There are three kinds of men.
> The one that learns by reading.
> The few who learn by observation.
> The rest of them have to pee on the electric fence for themselves."
>
>
>
> ----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet
> News==----
> http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+
> Newsgroups
> ----= East and West-Coast Server Farms - Total Privacy via Encryption
> =----

KimChe
 

The recipe calls for ground red pepper, you could use pepper flakes or fresh
chopped peppers.

"Dwayne" > wrote in message
...
> Thank You. We had some this week in a cafe and it was hot like it had
> peppers in it. Was that the ginger root? Also it had something that was
> red in it. Any ideas on that?
>
> Dwayne
>
> "Mikol" > wrote in message
> ...
> > "Dwayne" > wrote in message
> > ...
> >> Does anyone have a recipe for making Kim Chi? I would like to learn
how
> > to
> >> do it, but haven't any idea where to start.
> >>
> >> Dwayne
> >
> > Here's how to make an easy one.
> >
> > This spicy pickled cabbage can be eaten after a few hours of chilling.
Or
> > you can allow the best taste to develope after 2 to 3 days sitting at
room
> > temperature and then chilling in the refrigerator. Some Kim Chi fans
> > would
> > prefer the flavor after 7~10 days of fermentation when it then begins to
> > sour and become tart/tangy.
> >
> > 2 lbs. nappa cabbage
> > 1/4 cup sea salt (regular un-iodide salt can be substituted)
> > water
> > 3 green onions, slivered
> > 3-4 inches daikon radish, shredded, plus any liquid from the radish
> > 1 shredded carrot
> > 2 minced cloves garlic
> > 1 tsp. minced ginger root
> > 2-4 tbs. ground red peppers or to taste
> > 1 tbs. toasted sesame seeds
> >
> >
> > 1. Cut cabbage lengthwise into halves or quarters. Put cabbage pieces
> > into
> > a large bowl. Sprinkle with salt on each layer (leafs). Add water just
> > to
> > cover cabbage. Soak several hours or overnight (overnight preferred).
You
> > should have a wilting effect take place.
> >
> > 2. Drain cabbage; rinse in cool water. Drain well. Add the remaining
> > ingredients and mix well. Rub the mixture over the cabbage and between
> > the
> > layers. Fold cabbage into bundles. Store in an air-tight container.
> >
> > Refrigerate for several hours before eating. (see instructions above)
> >
> > 3. Before serving, unfold bundles and cut into slices. Put the slices
in
> > a group on a serving platter. Refrigerate leftovers for up to 10 days.


--
"There are three kinds of men.
The one that learns by reading.
The few who learn by observation.
The rest of them have to pee on the electric fence for themselves."



----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----