COLLECTION: Diverse Soups

From: steven.frank%acc1bbs@ssr.com (Steven Frank)

KIM CHI

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Ingredients:

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heads of Chinese (or white) cabbage

cup

lbs

of salt

daikon (long white Oriental radish)

green (spring) onions

cloves garlic

inches fresh gingerroot

stalk of celery

hard, semi-ripe pear

tblsp ground red pepper (cayenne)

tblsp granulated sugar

Instructions:

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1. Remove (do not discard) the outer leaves from the cabbage. Quarter

the cabbage and place together with the outside leaves in a large bowl.

Sprinkle on the salt. Let stand 3 hours, turning occasionally.

. Peel the daikon and cut into long thin strips. Cut the onions into

." strips and then shred lengthwise into slivers. Mix the daikon and

onion strips together in another bowl and let sit while the cabbage and

salt mixture is sitting.

3. Peel and mince garlic and gingerroot. Cut celery into 1" lengths

and shred lengthwise. Peel, core, and slice the pear and then cut into

long strips. Mix these ingredients together with the cayenne and

granulated sugar and combine into the daikon and onion mixture.

4. The cabbage will have produced a brine after sitting. Remove the

outer leaves from the brine and set aside. Take a quarter of the

cabbage head, rinse it under running water then pack the daikon and

onion mixture between the leaves. Set it in the bottom of a crock or

other container. Repeat this procedure with the remaining three

quarters. Any remaining mixture should be layered over the cabbage.

Press down.

5. Place the outer leaves in a layer on top of the cabbage and cover

the crock. Set a small weight on top of the cover and let sit for 3

days. The longer it sits the stronger it gets! It can be stored for a

month prior to opening. Keep it in a cool (60 degree) place.

After removing the Kim Chi from the crock it can be stored in glass jars

http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (12 of 25) [12/17/1999 12:03:42 PM]

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