Serene Vannoy wrote:
Last week I was re-arranging stuff in the frig- and had to move a jar
of Kimchi I made last spring. It was OK then- but now. . . hot &
heavenly!
It is worth putting together and forgetting about;
[this seems to be the 'standard' recipe posted in a gazillion places-
don't know whose it really is]
Kimchi
[Makes 1 1/2 Quarts ]
Ingredients:
3 tablespoons plus 1 teaspoon pickling salt
6 cups water
2 pounds Napa cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot
ground red pepper)
1 teaspoon sugar
1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into
a large bowl, a crock, or a non-reactive pot, and pour the brine over
it. Weight the cabbage down with a plate. Let the cabbage stand for 12
hours.
2. Drain the cabbage, reserving the brine. Mix the cabbage with the
remaining ingredients, including the 1 teaspoon salt. Pack the mixture
into a 2-quart jar. Pour enough of the reserved brine over the cabbage
to cover it. Push a freezer bag into the mouth of the jar, and pour
the remaining brine into the bag. Seal the bag. Let the kimchi ferment
in a cool place, at a temperature no higher than 68° F, for 3 to 6
days,until the kimchi is as sour as you like.
3. Remove the brine bag, and cap the jar tightly. Store the kimchi in
the refrigerator, where it will keep for months.
[after 10 months it is as crisp as it was in 2 weeks-and the flavor is
10x as strong]
xxxxxx
When I remember it, I like to put a couple 'leaves' on a beef
sandwich.
Jim
