From: (Bob Eddy)
Date: 11 Nov 1993 16:21:02 GMT

In response to recent postings, here's a small collection of Kim Chee
recipes I have accumulated over time.  I have collected these recipes from
a variety of sources.  Unfortunately, I don't have a record of the sources.
 So, I have to post these without the appropriate credits.  Hope you can
find something you like.


The first recipe is the one I am currently using.  Like most of my recipes
it's a recipe "in work".  I keep tweaking it each time I use it.  I like
the results of this one, however.  It's hot and very garlicky.  If I was to
do anything with it I'd possibly cut down a little on the fresh ginger, but
not by much.  This recipe is sort of a synthesis of many other recipes,
including the rest of them that will follow.  I keep this Kim Chee in my
refrigerator much longer than anyone would probably recommend, but I have
never had a problem with it and it keeps very well.  I love it.  (P.S. Be
sure to warn your significant other when you are about to have some of
this.  One mouthful will make a "statement" that will last all evening!)

Kim Chee (My Recipe)

Yields 1 quart

1 lb Chinese (celery or Nappa) cabbage
1 large carrot
1/4 lb white Oriental (Daikon) radishes
2 scallions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 Tbs honey
3 Tbs cider vinegar
1 tsp fresh ginger, minced
4 cloves garlic
2 to 4 hot red peppers, dried, 2 inches long, split

1.	Slice the cabbage lengthwise into quarters.  Remove the tough core and
then slice the quarters into 1 to 2 inch-long pieces.
2.	Slice the carrot and radishes lengthwise and then into 2 inch-long
sections.  Slice the sections into very thin strips.
3.	Toss cabbage, carrot and radishes with the scallions, soy sauce and
water.  Cover loosely and let stand overnight.
4.	Drain liquid from the vegetables into a bowl.  Add honey and vinegar to
the liquid and stir well until honey is dissolved.
5.	Add ginger, garlic and peppers to the vegetables and pack them into
sterilized jars.  Pour liquid into the jars.  If more liquid is needed to
cover vegetables, add water.
6.	Cover loosely with a lid and let sit at room temperature for 3 to 5 days
to ferment.  The liquid will bubble and the flavor will become sour.
7.	Refrigerate the Kim Chee for 3 to 4 days.  The cabbage will become
translucent and will be ready to serve.


Kim Chee (1)

1 large head chinese (celery or Nappa) cabbage
4 green onions (including tops)
1 clove garlic, minced
1 dried hot red chili (about 2" long), crushed
1 tsp fresh ginger, grated

1.)	Cut cabbage into pieces, 1-inch long and 1-inch wide.
2.)	Sprinkle 2 Tbs salt on cabbage, mix well, and let stand 15 minutes.
3.)	Cut green onions in 1-1/2 inch lengths, then cut lengthwise in thin
slices.  Wash salted cabbage three times with cold water.  Add the onions,
garlic, chili, ginger, 1 Tbs salt and enough water to cover.  Mix well. 
Cover and let stand for a few days.
4.)	Taste mixture every day.  When it is acid enough, cover and refigerate
up to 2 weeks.  Makes about 1 quart.


Kim Chee (2)
(Korean Pickled Vegetables)

Makes about 1 quart

1 lb  chinese (celery or Nappa) cabbage, cut into 2-inch pieces (about 4
6 Tbs salt
4 green onions (including tops), finely chopped
1 tsp fresh ginger, finely chopped
1 clove garlic, minced
1 Tbs sugar
1 Tbs paprika
Cayenne pepper
2 cups water

Sprinkle the cabbage with 5 tablespoons of the salt.  Let stand for 2
hours.  Rinse off salt and drain.  Add the green onions, ginger, garlic,
sugar, paprika, the remaining salt and a dash of cayenne pepper, and mix
thoroughly.  Pack the vegetables in a jar and pour in the water.  Cover
tightly.  Refrigerate the vegetables for 24 hours before serving.

Kim Chee (3)
(Kyabetsu Su-zuke - Japanese Vinegar-Pickled Cabbage)

1/4 head Chinese cabbage
5 cups rice vinegar
2 Tbs salt
4-5 Tbs sugar
2 cups water
1-inch square yuzu citron or lemon rind

Core and wash the cabbage.  Pat as dry as possible with a towel.  Cut into
about 1 x 2-inch chunks.  Place chunks loosely in a pickle crock.
In a saucepan combine the rice vinegar, salt, sugar and water.  Bring to a
boil over high heat, stirring once or twice.  Immediately pour boiling
liguid over the cabbage in the crock.  Tuck in the yuzu citron or lemon
rind.  Cover immediately with a drop-lid and weight it.  Remove to a cool
dark place and wait 2 days before eating.

To serve:  Cut or chop chunks into bite-size pieces.  Serve family style or
put individual portions into small dishes.  Season with a few drops of soy
sauce, if desired.  Keeps refrigerated 1-2 months.


Kim Chee (4)
(Korean Pickled Cabbage)

About 1 quart

2 lbs celery cabbage
1/2 cup coarse salt
4 cups water
1-1/2 Tbs crushed red pepper flakes
1 clove garlic, finely minced
1 tsp fresh ginger, minced
1 Tbs granulated sugar
2 green onions, finely chopped

1.)	Rinse the cabbage in cold water and drain.  Cut the cabbage into
1-1/2-inch squares.  Sprinkle with salt, add the water, and let stand
2.)	Rinse the cabbage in cold water and drain.  Using a wooden spoon, blend
the remaining ingredients and stir this well into the cabbage pieces.  Pack
into a quart jar and cover.  Place the jar in a plastic bag to prevent the
odors from spreading to other foods.  Refrigerate and let stand four to
five days to cure.


Kim Chee (5)

Makes 5 cups

5 cups cabbage, cut into bite-size pieces
6 Tbs salt
2 Tbs sugar
1 tsp to 2 Tbs crushed red pepper flakes (according to taste)
1/4 tsp fresh ginger root, finely chopped
1 clove garlic, peeled and finely chopped
2 green onions, finely chopped

1.)	In a large colander, mix cabbage with 5 Tbs salt.  Let sit for 3 hours.
2.)	Rinse cabbage thoroughly 2 or 3 times.  Gently squeeze out excess
liquid with your hands.
3.)	Place the drained cabbage in a large glass bowl.  Add the remaining
ingredients and mix thoroughly.
4.)	Cover cabbage mixture tightly with plastic wrap and let sit at room
temperature for 1 or 2 days.
5.)	Chill Kim Chee before serving.


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