Sunday, January 22, 2012

Korean Kimchee

Kudos to the Frugal Gourmet for this recipe. Immensely better than anything you could buy.

6 lbs Napa cabbage
¾ c Kosher salt
8 finely chopped scallions
1 ½ c shredded carrot
7 tbs grated fresh ginger
2 tbs finely chopped garlic
2 tbs chopped candied ginger
2 tsp sugar
½ c ground Korean red pepper
1 tbs salt

Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 ½ inch wide pieces. Put the cabbage n a very large bowl and add the Kosher salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes, tossing a few times while it is sitting.

Rinse the cabbage with cold water and drain. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover, about three cups. Allow to sit on the counter for 1-2 days Store in the refrigerator, covered, in the crock or individual glass jars.

Serve as a relish with any Korean dinner or use in cooking meat or soup dishes. This recipe can be adjusted depending on the size of the Napa cabbage. I used a 3 lb head of cabbage and halved the other ingredients.

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