Someone mentioned the Atlanta Asian Superstore... I really miss that market on Buford Hwy just outside the perimeter. If anyone ever visits Atlanta you *must* go there. Their 5-aisle asian sauce selection is overwhelming (in a good way), and they make their own kimchee in the back. They have fantastic prices on really nice looking produce as well. They also have a large Mexican food section and a Mexican bakery. On Monday, September 19, 2005, at 17:50:43, you wrote: > B) A really good recipe ? Yes. I recommend using a run-of-the-mill store bought kimchee as your starter, and from then on use your previous batch. Cabbage Kimchi Yield: 10 servings Ingredient Amount Napa cabbage 2lb (approx. 1 head) Kosher salt or sea salt 3oz. Korean red pepper powder 2Tbsp. Garlic cloves, chopped coarsely 4ea. Ginger, minced ½Tbsp. Scallions, cut into ½-inch lengths 4ea. Daikon, julienne ½Cup Water 2Tbsp. Fish sauce 2Tbsp. Sugar 1Tbsp. Method 1.Wash cabbage and drain well. Cut into half or quarters. Spread open leaves of cabbage, and sprinkle with salt between each layer. Place in colander cup side down, covered at room temperature, for 2-3 hours. 2.Combine pepper powder, garlic, ginger, scallions, water, fish sauce and sugar. Coat cabbage leaves, inside and out with this paste. Transfer cabbage into non reactive container. Add one cup of liquid from previous batch of kimchi, cover tightly with plastic directly on the cabbage, press to make juices submerge cabbage. Cover tightly with plastic wrap over container 3.Transfer to refrigerator to age for at least the next 3 weeks. (6-12 weeks will give you a stronger, more sour kimchi. If time is short you may store kimchi at low room temperature 55-65 and it will ferment in about 5 days. -Mike -- Teaching Assistant | "The solar garlic starts American Bounty, CIA | to rot." pink@gehennom.net |