Path: swen.emba.uvm.edu!news.cs.utah.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!newshub.nntp.mr.net!newshub.tc.umn.edu!lynx.unm.edu!fugu!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Fred Towner" Newsgroups: rec.food.recipes Subject: Collection (4) Kimchi Followup-To: rec.food.cooking Date: 23 Jan 1999 06:38:39 -0700 Organization: Fred Towner Collection Lines: 148 Sender: recipes@swcp.com Approved: cocina@mbay.net Message-ID: <78cjcv$nbg@boofura.swcp.com> Reply-To: "Fred Towner" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30606 Spicy Korean Kinchi Kimchi Casual Kimchi Kimchee >From: "Mark Burton" >Our family is looking for a Kimchee (Kimchi) recipe. Any suggestions >please? MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spicy Korean Kimchi Categories: Conserves, Korean, Relishes, Vegetables Yield: 1 pound 1 lb Chinese cabbage 2 Tbsp Salt 4 cup Cold water 2 cup Very hot water MMMMM----------------PICKLING MIXTURE 1 Tbsp Finely chopped garlic 1 Tbsp Finely chopped fresh ginger 1 Tbsp Finely chopped scallions 2 tsp Finely chopped dried chile 2 tsp Sugar 1 Tbsp Salt Separate the leaves & sprinkle them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain and cut the leaves into bite-size pieces. Pack into a glass jar until ready to serve. Makes 1 Pound Ken Hom, "Prodigy Guest Chefs Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Kimchi (Korean Cabbage Relish) Categories: Vegetables, Relishes, Korean, Spicy Yield: 1 servings 1 Head Chinese cabbage - cut into 1/2-in. strips 3 Tbsp Salt 6 Green onions; chopped - (or less, if desired) 3 Garlic clove; minced - (or less, if desired) 1/2 tsp Crushed dried hot red chile 1 tsp Chopped gingerroot Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad. Makes about 1 quart From: L. A. Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Casual Kimchi (Korean Mak Kimchi I) Categories: Vegetables, Salads, Korean Yield: 16 Servings 4 lb Chinese cabbage (the long- Straight leafed variety) 1/4 lb Chinese turnip 2 cn Flat anchovies 4 Cloves Garlic (or 5) 3 Scallions 1/4 cup Salt 4 Tbsp Hot pepper flakes 2 Tbsp Cayenne pepper Remove the large outside leaves of the cabbage. Cut them in half lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. Quarter the turnip, then slice across the grain holding the 4 quarters together for more speed and convenience in slicing. Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar. MMMMM Kimchee This is a recipe for kimchee that comes form an older Korean lady named, Myong R. Yi. Her son translated for me as she told me the recipe. I have eaten this kimchee for many years and love it. Enjoy! Myong's Kim Chee 1 head bok choi ( napa, etc) chopped into pieces 2" x1" 1 or 2 dai-ko (daikon) radishes sliced thinly 2 carrots shredded 8 -12 garlic cloved thinly sliced and 2 more crushed 1 1/2 cup sea salt 1/2 to 3/4 cup crushed and flaked dried red peppers 1 handful (approx. 1/3 to1/2 cup fresh ginger root slices 1 cup coarsely chopped scallions 1 or 2 Japanese (Korean) horseradishes 2 cups water (boiled) 2 cups rice vinegar 3 Tbsp sesame seeds Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar...NOT water! Seal jar and place into refrigerator for 2-12 weeks. NOTE: The refrigeration is necessary to prevent spoilage. In Korea this is usually done in late Fall & Winter to be opened in the Spring! There are other types of kim chee called Summer Kim Chee, Light Kim Chee, and Moon Kim Chee. Original Poster Unknown >From the recipe collection of Fred Towner .... Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Requests/Recipes go to recipes@rt66.com; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.