Recipe - Sliced Radish And Cabbage Kimchi

One half Korean radish
One fourth Celery cabbage head (Chinese
cabbage)
1 bn Korean watereress; cut into
11/2" lengths
2 Green onion stalks; cut into
11/2" long julienne
3 Cloves garlic; cut into
slivers
1 small Ginger root; cut into
slivers
2 Red chili peppers; cut into
narrow strips
3 tablespoon Red pepper powder
One half cup Coarse salt
Table salt

Favored by many, this juicy kimchi is for all seasons. The thinly cut or sliced up
radish and cabbage squares are elaborated with narrow julienne of aromatic
vegetables such as Korean watercress and green onions. Furthermore, the
fresh red pepper strips and the finely powdered red peppers exaggerate the
flavor and create an appetizingly reddish color for the kimchi. It goes
nicely with your favorite snacks.

PRELIMINARIES:

1. Preparing the Vegetables. Trim and wash the Korean radish, cleaning the
skin with a soft sponge. Separate the tender inner leaves of the celery
cabbage. Trim off the leaves of the Korean watercress and green onions;
washthem with cold water and drain.

PREPARATIONS:

1. Cut the cabbage leaves at 1 1/4"(3 cm) intervals and halve the cut
pieces; cut the radish into thin 1 1/4" (3 cm) squares.

2. Sprinkle the cutup radish and cabbage pieces with salt and allow them
to stand until softened, about 30 minutes. Rinse with water and drain.

3. Cut the stems of the Korean watercress and the green onion stalks into 1
1/2" (4 cm) lengths; cut the onion pieces into narrow strips. Halve the red
peppers, seed, and cut them into narrow strips; peel the garlic and ginger
and cut them into slivers.

4. Add all the prepared vegetablesthe green onions, Korean watercress,
ginger, garlic, and red peppersto the salted cabbage and radish pieces.
Toss the vegetables throughly and put the mixture into a crock.

5. Mix the fine red pepper powder and a brine prepared with One fourth cup of
table salt and 4 to 5 quarts of water. If the red pepper powder contains
big pieces, wrap the powder in 3 layers of cheesecloth and shake in the
brine to prevent any big pieces from getting into the kimchi souse and
clouding it.

6. Pour the kimchi souse over the vegetable mixture in the crock.

REMARKS:

1. If you like this kimchi less spicy, red pepper threads may be
substituted for the red pepper powder.

2. You may try a combination of radish, carrot, and cucumber for a good
color combination.

GNC KOREA

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.