Re: [CH] kim chi - buried
AndyB (quark@erols.com)
Sat, 19 Jan 2002 01:01:50 -0500
Kimchee notes.
I had the good fortune to go to Korea a couple years ago -- where they
really have good kimchi: breakfast kimchee, lunch kimchee and dinner
kimchee. All much better and somewhat more peppery than what is
commonly available in the US.
I was told that the "best" kimchee is placed in a tightly-covered,
unglazed crock and buried for about 6 months. - Never had the
opportunity to try it though.
=> Please, no b-word flood.
AndyB
Bill & Linda Moats wrote:
>
> Here's one that I adapted from a Chinese cooking class taught years ago by a
> Japanese-American in good old Idaho City, ID (then pop about 180). I make
> probably 25-50 lbs/year.
>
> Kim Chee
>
> 4 # napa cabbage (won bok)
> 3/4 C salt dissolved in 8 C water
>
> Cut cabbabe into 1 1/2 inch pieces. Soak in brine for 3-4 hrs. Then drain,
> rinse quickly and drain again. This is an important step to get the salt
> level to your taste. Mix with seasoning below and cover and leave at room
> temperature overnight. Pack tightly into jars. Use liquid to cover and
> refrigerate.
>
> Seasoning:
>
> 1 T cayenne (If the batch is just for me, the spice level goes up)
> 1 T minced garlic
> 1 T minced ginger
> 1 T paprika
> 2 T sugar
>
> The seasonings above are all pure personal taste and can be varied all over
> the place. The brining step seems to make for a nice texture to the cabbage.
>
> Bill Moats
> Milton-Freewater, Oregon
>
> ----- Original Message -----
> From: "danceswithcarp" <dcombs@bloomington.in.us>
> To: "chile-people dot com" <chile-heads@globalgarden.com>
> Sent: Friday, January 18, 2002 12:04 PM
> Subject: [CH] kim chi
>
> >
> > Any good recipes on kim chi? I've got a couple off of the net but i'm
> > looking for that personalized burn...
> >
> > carpo
> >
> >