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4.4.6. Kimchee




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

4.4.6. Kimchee

From: Nicole Okun ariadne@mindlink.bc.ca

Herewith, a kimchee recipe:

Half a head of Chinese cabbage
1 large daikon
3 Tbsps salt

Shred the cabbage and daikon. Place the shredded veggies in a large
bowl and mix in the salt with your hands. Cover with cold water. Cover
the bowl with a towel, and let it sit overnight. In another bowl, mix
together 1" ginger root, minced 5 cloves garlic, minced dried hot
pepper, crumbled, to taste Take the cabbage and daikon out of the
brine with a slotted spoon or one of those wire Chinese things, and
mix together with the spices. Put the kimchee in a large jar or bowl
(I use a gallon glass jar that gets about half-filled by this) and
pour enough of the brine over to cover by about 2 inches. Cover with a
cloth (I just set the lid of the jar on it without screwing it closed
at all) and let the kimchee mature for about a week. Start tasting it
after four days. When you like the taste, transfer to smaller jars and
refrigerate.

 

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