KimChi

KimChi (traditional spelling) recipe

This recipe is from Yon Suk Choi owner of the Woo Chon Restaurant in NY.

This is the basic Napa cabbage recipe, the restaurant normally has over
twenty different varieties of kimchi.

Napa Cabbage Kimchi
for two quarts

Cabbage:

5 tbsps kosher or sea salt (NaCl)
2 qts water (H2O)
1 head napa cabbage
1.Combine 3 tbsps NaCl and H2O in non reactive container; add cabbage and
rinse well; drain; rub leaves w/ remaining NaCl.  2.Allow to sit at room
temperature 4 hours.  3.Rinse under cold H2O; drain in large strainer 30
minutes; reserve.

Stuffing:

1/4 lb Korean radish cut into 2" julienne
1 cup red-chile powder
6 cloves fresh garlic
2 tsps fresh ginger, peeled and minced
10 scallions, cut diagonally into 2" strips
3 tbsps Korean salted shrimp
2 tbsps coarse salt (NaCl)
2 tbsps granulated sugar
2 cups water (H2O)
1.  Combine radish and chile powder in bowl; mix well.  2.Add remaining
ingredients; mix well.  3.Place stuffing between cabbage leaves.  4.Rub
exterior of cabbage w/ remaining stuffing and fold green part of outer
leaves toward inside to enclose stuffing.  5.Transfer cabbage to large glass
jar with tight fitting lid.  6.Cover; allow cabbage to ferment at room
temperature for 2 to 4 days.  7.To serve, cut cabbage into 2 1/2" squares.

This is the recipe exactly as it was given to me.  I would like to add a few
comments and possible substitutions I have used over the past few years.

I usually use Japanese radish, daikon, instead of Korean radish.
Refrigerate for up to three months.
The chile powder I use is cayenne pepper or for mild kimchi I use Penzey's
mild chile powder.

MOST IMPORTANT!!!  WEAR RUBBER GLOVES WHILE MAKING THIS STUFF.  You'll only
forget to use them once.

Regards,
mjb


Source:

rec.food.preserving