Title: Napa Kimchee (Jeff Smith, the Frugal Gourmet)
Categories: Vegetable
Yield: 6 Servings
| 6 | lb | Napa cabbage |
| 3/4 | c | Korean pickling salt or |
| 8 | | Scallions, finely chopped |
| | | Kosher salt |
| 1 1/2 | c | Carrot, shredded |
| 2 | tb | Fresh ginger, grated |
| 2 | tb | Garlic, finely chopped |
| 2 | tb | Candied ginger |
| 2 | ts | Sugar |
| 1/2 | c | Korean red pepper flakes |
| 1 | tb | 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.