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4.4.6 Whole Cabbage Kimchi (known for winter kimchi)




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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 Whole Cabbage Kimchi (known for winter kimchi)

2 heads of Chinese cabbages
1 1/3 C. coarse salt
1/2 to 1/3 C. red pepper powder (depending on how spicy you want)
1/4 C. salted shrimp, chopped
2 knobs of ginger, chopped
1 head of garlic, chopped
1 bundle of chopped scallions (cut 3/4 inch lengths)
1/4 lb. fresh oysters (shelled, cleaned w/salt water and chopped)
1/4 bundle of watercress (cut 3/4 inch lengths)
4 Tbsp. salt

1) Trim roots from the cabbage, cut each cabbage lengthwise into two
sections. 2) Make a brine with 8 cups of water and 3/4 C. of salt and
soak the cabbage in the brine. Drain, sprinkle with some salt and let
stand overnight. 3) When the cabbages are well-salted and a bit limp,
rinse thoroughly in cold water and drain. 4) Mix the red pepper well
with salted shrimp. Then add garlic, ginger, oysters, scallions, and
watercress and mix well. Season with remaining salt. 5) Pack the
seasoned mixture between each leaf of the wilted cabbage. 6) Place the
stuffed cabbages in a large crock or large heavy jar. 7) Weigh it down
with a clean heavy stone and cover. * To make the kimchi ferment more
quickly, let it stand in room temperature for two days depending on
how warm or cold the temperature is, if warm then the kimchi will
ferment lot faster than when its cold. Refrigerate after. You can also
leave them outside during the autumn season. * The kimchi will last
refrigerated for up to 4 months or more! [Check out the Tip 'N Trick
to keep kimchi from smelling.--LEB

 

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