posted by Becky 07-23-100 4:16 PM
Pickled Cabbage Kim Chi (Bae Choo Kim Chi)
Source: Korean Cooking for you
3 medium (about 9 lb.) nappa cabbage
1/2 cup salt
2 qt. water
Stuffing:
2 medium white radishes
1/3 cup red pepper powder, or to taste
1 tbsp. sugar
2 cloves garlic, finely crushed
2 tsp. ginger root, finely crushed
5 to 6 green onions, sliced
2 1/2 tsp. salt
2 tbsp. salted baby shrimps
3 cups sweet rice flour
Cut cabbage in half or quarters lengthwise. Sprinkle salt between the leaves, then put them in a large container. Dissolve the remaining 1/2 cup salt in 2 quarts of warm water and pour over the cabbage. Set aside for 2 or 3 hours or until the cabbage become soft. Make sure all of the cabbage are covered with the salted water and turn the cabbage 2 or 3 times.
Boil 2 cups water. Combine 4 tbsp. of the sweet rice flour with 1 cup cold water and mix until dissolved. Add to boiling water and stir constantly until water comes to a full boil again and thickens. Set aside to cool.
Wash the softened cabbage in cold water 3 or 4 times and drain. Squeeze out any excess water.
Peel and wash the radishes. Slice into thin strips, mix well with the red pepper powder and sugar, then set aside.
Add remaining stuffing ingredients to the radishes and mix well.
Place stuffing between cabbage leaves from outside to inside, wrapping the cabbages with outer leaves. Place in a Kim Chi jar (gallon jar) and leave in a cool place for 3 to 4 days. When ready to eat, refrigerated.
Variation: Cut cabbages and radishes into 1 1/4 inch squares and then follow directions, except for stuffing the cabbage. Mix all ingredients together and place in Kim Chi jar.
Note: wheat flour may be substituted for sweet rice flour.
Kimchi
source: Classic International Recipes
1 1/2 to 2 lb. Chinese cabbage or bok choy, cut into 1 1/2 inch pieces
4 cups water
1/2 cup salt
4 oz. daikon (Japanese white radish) peeled and cut into julienne strips (about 3/4 cup)
1/4 cup carrot, cut into julienne strips
3 green onions, bias sliced into 1 1/2 inch lengths
2 tsp. shrimp paste or anchovy paste
2 cloves garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. grated gingerroot
1/4 tsp. sugar
In a large bowl, combine cabbage (or bok choy) water, and salt. Let stand for 4 hours.
Rinse well, and drain, but leave some water clinging to the cabbage leaves.
Stir in the daikon, carrot, green onions, shrimp paste, garlic, red pepper, gingerroot, and sugar. Mix well.
Press mixture into a 1 quart jar and secure with lid. Let stand in a cool place, 60 to 70 degrees, for 2 or 3 days.
To store, cover and refrigerate. Makes 4 cups.