Recipe - Kimuchi

1 lg or
2 small Heads Chinese cabbage
3 tablespoon Sea salt
1 small Carrot; slivered
1 teaspoon Minced garlic
1/3 cup Minced scallion
1 One half (up to)
2 teaspoon Cayenne pepper powder
One half Apple; peeled, cored, and
grated coarsely
1 One half teaspoon Sea salt
1 (up to)
2 teaspoon Finely minced peeled fresh
ginger
2/3 cup Water

From: Roberta Waynick Winebert@AOL.COM

Date: Sun, 11 Aug 1996 13:06:27 0400
This recipe is from Cooking with Japanese Foods by Jan and John Belleme

If the cabbage heads are small, cut them in half lengthwise: if large cut
into quarters. Cut only through the tough core, the separate by gently
pulling the halves apart. Rub the 3 tablespoons of salt into the cabbage,
concentrating on the thicker bottom portion and less on the upper leaves.
Place the cabbage in a bowl, cover with a plate {right side up} or other
appopriate pressing lid and put a 5 pound weight on top. Press for 810
hours{not longer}. If desired, briefly rinse the cabbage to remove excess
salt, then gently squeeze out excess liquid. Cut the cabbage into
approximately 1 inch square chunks and set aside. Combine and mix all
remaining ingredients. Use the large amount of cayenne only if you like a
very hot taste. Add the mixture to the cabbage and toss well. Put the
mixture into a widemouthed jar: cover, and let sit in a cool place for 35
days. After this time the pickles will be ready to eat and will keep for at
least 2 weeks if refrigerated. Do not rinse these before serving.

Personal hints. Use rubber gloves when tossing, it burns, we have kept it
longer than two weeks, goes well with beans, works with regular cabbage.
Roberta Waynick

EATL Digest 10 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.