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COLLECTION: Diverse Soups
KIM CHEE
========
Okay, since I just made a batch after a 2 year absence of the stuff,
here's the recipe I use:
Ingredients:
-
2
1
1
1
1
1
3
3
4
1
2
1
-----------
/3 lb Napa Cabbage - sliced 1/4 inch thick
/2 lb Daikon radish - peeled, sliced 1/4 inch thick
medium cucumber - peeled, sliced 1/4 inch thick
medium turnip - peeled, sliced 1/4 inch thick
/2 cup salt
tblsp salt
spring onions, sliced
cloves garlic, minced
tsp
fresh ginger, minced
tblsp dried chili flakes
tsp
cup
soy sauce/tamari
water
Instructions:
------------
-
Layer whole cabbage leaves, sliced daikin, cucumber and turnip in a
large bowl. Between layers, liberally sprinkle with 1/2 cup salt.
Cover with water and place a wide plate or pot on top to submerge them.
Leave overnight or at least 12 hours. Drain & Rinse vegetables in a
colander. Julienne each vegetable into a uniform shape. return them to
the large bowl, and add spring onions, garlic, ginger, chili flakes,
soy/tamari, salt and 1 cup water. Toss to combine.
Spoon the vegetabels with liquid into a large crock or clean jars.
Cover tightly or cap. Refridgerate for 3 days before opening.
Everyday, turn jars upside down a couple of times to distribute spices,
or stir vegetables in the crock. Store in refridgerator.
Notes:
------
Kim chee spiciness varies depending on the hotness of the chili flakes
used. The longer it sites, the hotter it gets (up to a point). I
cannot vouch for the authenticity of the recipe, but its about as close
as I've come.
beware 'kim chee' spices in oriental food stores, as they most likely
have MSG in them.
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http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (11 of 25) [12/17/1999 12:03:42 PM]
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