Napa Kimchee(Jeff Smith, The Frugal Gourmet)

* Exported from MasterCook *

NAPA KIMCHEE (JEFF SMITH, THE FRUGAL GOURMET)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Napa cabbage
3/4 c Korean pickling salt or
8 Scallions, finely chopped
Kosher salt
1 1/2 c Carrot, shredded
2 T Fresh ginger, grated
2 T Garlic, finely chopped
2 T Candied ginger
2 t Sugar
1/2 c Korean red pepper flakes
1 T Salt

So many crazy stories have been told about Kimchee that many Americans are
reluctant to try the dish. No, it is not buried in the ground in this
country, and yes, it is delicious and much milder than you would expect.
You can vary the spiciness by varying the amount of red pepper that you
put into the dish. Wonderful stuff !!
Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise,
then cut across the quarters into 1 1/2 inch-wide pieces. Put the cabbage
in a very large bowl and add the pickling salt. Toss so the salt coats the
cabbage evenly. Allow to stand for 30 minutes. Toss the cabbage a couple
of times during that time. 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 3 cups. Allow to sit on the
counter for 1 to 2 days. Store in the refrigerator, covered, in the crock
or in individual glass jars.
Serve as a relish with any Korean dinner or use in cooking meat or soup
dishes.



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