Okay , I had this recipe for "Kim Chee". You can make this or just buy a jar of it from the grocery store :lol: KAHUNA 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.
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.