[CH] Kim Chee
Robert D. Dittmar (Robert.D.Dittmar@stls.frb.org)
Wed, 27 May 1998 08:32:14 -0500
Craig Rubin wrote in an earlier digest about making Kim Chee at home.
I've just gotten around to posting, and I thought I might add my two
cents, as I have made it a couple of times at home.
A simple way to make it is to quarter a head of Napa cabbage and
sprinkle about a quarter cup of salt over the top of it. Let this sit
for several hours to let the salt draw moisture out of the cabbage.
Meanwhile, julienne some root vegetables of your choice, usually
turnips or Daikon, chop some green onions, add garlic and ginger to
taste, and mix with the desired amount of hot pepper powder (I've used
as much as 4 tablespoons of cayenne pepper). Rinse the cabbage, stuff
the vegetable mixture in between the leaves, and ideally pack the
cabbage into a crock. I've also used a glass mixing bowl. Add just
enough water to cover, and put a plate over the top to keep the
cabbage below the surface of the water.
After this the Kim Chee needs to ferment, so just leave it out on the
counter for at least three days. I'm not sure that Koreans bury it in
the back yard, but I know that they will let it ferment for a month or
more so you can leave it out longer than three days as well. Just
make sure the cabbage stays below the surface of the water, so that
mold doesn't form. I've made that mistake in the past.
I believe that the key to making authentic Kim Chee is the
fermentation. I think of Kim Chee as the Korean analogue of
sauerkraut. I don't believe the use of vinegar, while probably making
a darn good pickle, is authentically Korean. Using some powdered
spices from the Oriental market would probably make a very good Kim
Chee, but even there I believe that you will need to ferment it.
Rob Dittmar
St. Louis, MO