Kim Chee

From: (Dan Leeson:
Date: Wed, 1 Sep 93 15:17:39 -0700

To make kim chee (also called "Spicy hot pickled cabbage") one needs:

	4-5 pounds of napa cabbage
	a good deal of garlic
	(powdered garlic may be used)
	powdered chili peppers (available in Oriental markets)
	ginger (fresh preferred but powdered may be used)
	1 cup of kosher salt

DAY 1: cut up cabbage into pieces roughly 1 - 2 inches long and 1 - 2 inches
wide.  Layer in a crock with 1 cup of salt.  Cover with cold water. Weight
down with a dish that has had a heavy object placed on it.  Mix with hand
or wooden spoon 2 times in a 24 hour period.

DAY 2:  pour out salted water and wash cabbage by refilling with cold water
and draining several times.  Layer half the cabbage with a mixture to be
described in a moment.  Then use the rest of the cabbage and the remainder
of the mixture.  Cut up 2 bunches of scallions in 1 inch pieces and add
to the cabbage mixture.

	The fermenting mixture: 10 thin slices of fresh ginger minced
	or 2 tablespoons of powdered ginger, 3 entire heads of chopped
	garlic (or 8 tablespoons of powdered garlic), 6 tablespoons of
	powdered chili peppers.

	Place these ingredients in a 1 quart jar and fill half way 
	with water.  Shake to mix.

DAYS 3-5
Mix well with hand or spoon.  It will get very smelly.  The Koreans
often put this mixture in the ground but if you have a back porch,
that's OK too.  Putting it outside is no problem since animals are
too smart to come near it!

Day 6: Put in glass jars and refrigerate for 2 to 3 days.  DON'T SHAKE
keep for several months.

If too spicy use less powdered chili peppers next time around.  If not
spicy enough, use more chili peppers next time around.

This stuff really smells.


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