2 Kim Chee Recipes : COLLECTION

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Wed 1 September 1993


From: steven.frank%acc1bbs@ssr.com (Steven Frank)


Okay, since I just made a batch after a 2 year absence of the stuff,
here's the recipe I use:

2/3 lb    Napa Cabbage - sliced 1/4 inch thick
1/2 lb    Daikon radish - peeled, sliced 1/4 inch thick
1         medium cucumber - peeled, sliced 1/4 inch thick
1         medium turnip - peeled, sliced 1/4 inch thick
1/2 cup   salt
1 tblsp   salt
3         spring onions, sliced
3 cloves  garlic, minced
4 tsp     fresh ginger, minced
1 tblsp   dried chili flakes
2 tsp     soy sauce/tamari
1 cup     water

Layer whole cabbage leaves, sliced daikin, cucumber and turnip in a
large bowl.  Between layers, liberally sprinkle with 1/2 cup salt.
Cover with water and place a wide plate or pot on top to submerge them.
Leave overnight or at least 12 hours.  Drain & Rinse vegetables in a
colander.  Julienne each vegetable into a uniform shape.  return them to
the large bowl, and add spring onions, garlic, ginger, chili flakes,
soy/tamari, salt and 1 cup water.  Toss to combine.

Spoon the vegetabels with liquid into a large crock or clean jars.
Cover tightly or cap.  Refridgerate for 3 days before opening.
Everyday, turn jars upside down a couple of times to distribute spices,
or stir vegetables in the crock.  Store in refridgerator.

Kim chee spiciness varies depending on the hotness of the chili flakes
used.  The longer it sites, the hotter it gets (up to a point).  I
cannot vouch for the authenticity of the recipe, but its about as close
as I've come.

beware 'kim chee' spices in oriental food stores, as they most likely
have MSG in them.

From: steven.frank%acc1bbs@ssr.com (Steven Frank)


2 heads   of Chinese (or white) cabbage
1 cup     of salt
1 lbs     daikon (long white Oriental radish)
6         green (spring) onions
4 cloves  garlic
1 inches  fresh gingerroot
1 stalk   of celery
1         hard, semi-ripe pear
4 tblsp   ground red pepper (cayenne)
1 tblsp   granulated sugar

1.  Remove (do not discard) the outer leaves from the cabbage.  Quarter
the cabbage and place together with the outside leaves in a large bowl.
Sprinkle on the salt.  Let stand 3 hours, turning occasionally.

2.  Peel the daikon and cut into long thin strips.  Cut the onions into
1." strips and then shred lengthwise into slivers.  Mix the daikon and
onion strips together in another bowl and let sit while the cabbage and
salt mixture is sitting.

3.  Peel and mince garlic and gingerroot.  Cut celery into 1" lengths
and shred lengthwise.  Peel, core, and slice the pear and then cut into
long strips.  Mix these ingredients together with the cayenne and
granulated sugar and combine into the daikon and onion mixture.

4.  The cabbage will have produced a brine after sitting.  Remove the
outer leaves from the brine and set aside.  Take a quarter of the
cabbage head, rinse it under running water then pack the daikon and
onion mixture between the leaves.  Set it in the bottom of a crock or
other container.  Repeat this procedure with the remaining three
quarters.  Any remaining mixture should be layered over the cabbage.
Press down.

5.  Place the outer leaves in a layer on top of the cabbage and cover
the crock.  Set a small weight on top of the cover and let sit for 3
days.  The longer it sits the stronger it gets!  It can be stored for a
month prior to opening.  Keep it in a cool (60 degree) place.

After removing the Kim Chi from the crock it can be stored in glass jars
and used as needed.

This is a strong recipe and if it is still not hot enough, diced red
peppers with seeds can be added, to the daikon and onion mixture, but do
so at your own risk!  Enjoy.



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