Request From: Cheryl Cox <[email hidden]>
Quoted message said:My friend is looking for a hot and spicy cabbage recipe. Can anyone help me out? Thanks! Cheryl
I hope this is what you're looking for. Kim chee can be done with other vegetables as well: turnips,
carrots, cucumber... Definitely an acquired taste, but for those of us who've acquired it, this is a
fantastic method. I can't remember where I found it but it makes a ton.
To make kim chee (also called "Spicy hot pickled cabbage"😉 one needs:
4-5 pounds of napa cabbage a good deal of garlic (powdered garlic may be used, but fresh, even out
of a jar, is better) powdered red chili peppers (available in Oriental markets or the Asian section
at the supermarket) ginger (fresh preferred but powdered may be used--the ginger actually helps keep
the heat from bothering your stomach) 1 cup of coarse kosher salt
DAY 1: cut up cabbage into pieces roughly 1 - 2 inches long and 1 - 2 inches wide. Layer in a crock
with 1 cup of salt. Cover with cold water. Weight down with a dish that has had a heavy object
placed on it. Mix with hand or wooden spoon 2 times in a 24 hour period.
DAY 2: pour out salted water and wash cabbage by refilling with cold water and draining several
times. Layer half the cabbage with a mixture to be described in a moment. Then use the rest of the
cabbage and the remainder of the mixture. Cut up 2 bunches of scallions in 1 inch pieces and add to
the cabbage mixture.
The fermenting mixture: 10 thin slices of fresh ginger minced or 2 tablespoons of powdered ginger, 3
entire heads of chopped garlic (or 8 tablespoons of powdered garlic), 6 tablespoons of powdered
chili peppers.
Place these ingredients in a 1 quart jar and fill half way with water. Shake to mix.
DAYS 3-5 Mix well with hand or spoon. It will get very smelly. The Koreans often put this mixture in
the ground but if you have a back porch, that's OK too. Putting it outside is no problem since
animals are too smart to come near it!
Day 6: Put in glass jars and refrigerate for 2 to 3 days. DON'T SHAKE THE JARS. DON'T PUT THE CAP ON
TOO TIGHTLY. Eat cold. This will keep for several months.
If too spicy use less powdered chili peppers next time around. If not spicy enough, use more chili
peppers next time around.
Hilary
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