mischief
10-06-2010, 05:39 PM
I found this recipe on About.com:Korean food and love it.
It doesnt have to be really spicey, if you dont like that then dont put the red pepper flakes in.
I was tired of HOT the last time I made this, so I left it out and it still tastes fantastic.
2 Chinese cabbages
salt
1 Tbsp finely chopped garlic
1 Tbsp finely chopped ginger
1/2 cup red pepper flakes(optional unless you are Korean then its mandatory)
2 Tbsp sugar
5 Spring onions chopped into 1/2 inch pieces.
Slice the cabbages in half then chop into 2" pieces
Sprinkle with salt and make sure it is all covered with a fine covering, not heaps.
Soak in a bowl for 5-6 hours
Remove and squeeze out the excess liquid
(You can rinse it first if you want to)
In a large bowl mix garlic, ginger, pepper, sugar and spring onion.
Put the cabbage in and coat it with this seasoning mix.
Put into an airtight jar or sauerkraut crock and let sit in a cool place for 2-3 days to ferment.
You can now eat it or pack into clean jars and store it in the fridge for later.
You can eat this as a side dish,
stir into noodles and put it on the heat til the Kim chi is heated thru but not cooking,
Add it to soups and stews
Add to stir fries, tastes good in curry either Indian or Thai.
The other thing that I really like about this recipe is that everything grows in my garden including the ginger.(Except the salt, of course)
It doesnt have to be really spicey, if you dont like that then dont put the red pepper flakes in.
I was tired of HOT the last time I made this, so I left it out and it still tastes fantastic.
2 Chinese cabbages
salt
1 Tbsp finely chopped garlic
1 Tbsp finely chopped ginger
1/2 cup red pepper flakes(optional unless you are Korean then its mandatory)
2 Tbsp sugar
5 Spring onions chopped into 1/2 inch pieces.
Slice the cabbages in half then chop into 2" pieces
Sprinkle with salt and make sure it is all covered with a fine covering, not heaps.
Soak in a bowl for 5-6 hours
Remove and squeeze out the excess liquid
(You can rinse it first if you want to)
In a large bowl mix garlic, ginger, pepper, sugar and spring onion.
Put the cabbage in and coat it with this seasoning mix.
Put into an airtight jar or sauerkraut crock and let sit in a cool place for 2-3 days to ferment.
You can now eat it or pack into clean jars and store it in the fridge for later.
You can eat this as a side dish,
stir into noodles and put it on the heat til the Kim chi is heated thru but not cooking,
Add it to soups and stews
Add to stir fries, tastes good in curry either Indian or Thai.
The other thing that I really like about this recipe is that everything grows in my garden including the ginger.(Except the salt, of course)