So you what more healthy food?

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This is a re-post of an older message.

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Kim Chee

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.

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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.

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Kim Chee (1)

1 large head chinese (celery or Nappa) cabbage

Salt

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.

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Kim Chee (2)

(Korean Pickled Vegetables)

Makes about 1 quart

1 lb chinese (celery or Nappa) cabbage, cut into 2-inch pieces (about 4 cups)

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.

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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 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.

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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

overnight.

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.

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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.

Kim Chee

3 heads cabbage

3 tbsp. salt

3 green onions

1 clove garlic

1 tbsp chopped chili pepper

1 tbsp. chopped candied ginger (will fresh work?)

1 1/2 cups water

Wash cabbage and cut into strips 1 inch wide and 2 inches long.

Sprinkle with 2 tbsp. salt and let stand for half an hour.

Cut onions, including tops, into 1 1/2 inch lengths and shred.

Chop garlic, red pepper, and ginger into fine pieces.

After cabbage has set for 30 minutes, wash twice in cold water.

Mix prepared vegetables with cabbage, add 1 tbsp salt and enough

water to cover the cabbage, and let stand 7 days in a covered crock.

Kim Chee

This takes several days!!!

To make kim chee (also called " Spicy hot pickled cabbage " ) one needs:

4-5 pounds of napa cabbage

a good deal of garlic

(powdered garlic may be used)

powdered chili peppers (available in Oriental markets)

ginger (fresh preferred but powdered may be used)

1 cup of kosher salt

DAY 1: cut up cabbage into pieces roughly 1 - 2 inches long and 1 - 2 inches

wide. Layer in a crock with 1 cup of salt. Cover with cold water. Weight

down with a dish that has had a heavy object placed on it. Mix with hand

or wooden spoon 2 times in a 24 hour period.

DAY 2: pour out salted water and wash cabbage by refilling with cold water

and draining several times. Layer half the cabbage with a mixture to be

described in a moment. Then use the rest of the cabbage and the remainder

of the mixture. Cut up 2 bunches of scallions in 1 inch pieces and add

to the cabbage mixture.

The fermenting mixture: 10 thin slices of fresh ginger minced

or 2 tablespoons of powdered ginger, 3 entire heads of chopped

garlic (or 8 tablespoons of powdered garlic), 6 tablespoons of

powdered chili peppers.

Place these ingredients in a 1 quart jar and fill half way

with water. Shake to mix.

DAYS 3-5

Mix well with hand or spoon. It will get very smelly. The Koreans

often put this mixture in the ground but if you have a back porch,

that's OK too. Putting it outside is no problem since animals are

too smart to come near it!

Day 6: Put in glass jars and refrigerate for 2 to 3 days. DON'T SHAKE

THE JARS. DON'T PUT THE CAP ON TOO TIGHTLY. Eat cold. This will

keep for several months.

If too spicy use less powdered chili peppers next time around. If not

spicy enough, use more chili peppers next time around.

This stuff really smells.

Kim Chee

A lovely Korean lady who supplied me with Kim Chee when we both lived in

Alaska gave me this recipe. I never thought mine tasted as good as hers did.

Coarsely chop and wash 2-3 pounds Chinese cabbage. Layer in large

plastic or glass container with about 1/2 cup salt and let sit up

to 1/2 day or overnight. Rinse very well and drain well. Taste to

see how salty it is. May need to rinse and drain again, several

times.

Mix together:

a 2-inch by 2-inch piece of fresh ginger root, peeled and mashed

4 cloves garlic, mashed

1/2 to 1 whole sweet red pepper, diced fine

1 bunch (@ 3/4 to 1 cup) green onions, chopped

2 to 3 tablespoons sugar

2 1/4 teaspoon MSG ........I question the use of this

1 to 2 tablespoons Korean crushed red pepper (sweeter and not as hot

as the other)

Mix above mixture with well-drained cabbage using wooden spoon or

rubber-gloved hands in plastic or glass container. DO NOT USE METAL.

Pack tightly in clean glass jar. One 3 1/2 pound cabbage will fill

a 32-ounce container. Add water to the dregs in the plastic tub if need

more juice when jar is packed. Top with plastic wrap, rubber band,

paper towel and jar lid. I find that putting entire container in a

plastic bag with a twist-em to close it helps keep the odor out of

the refrigerator. Keep refrigerated.

Yummy!

KIM CHEE

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Okay, since I just made a batch after a 2 year absence of the stuff,

here's the recipe I use:

Ingredients:

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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

Instructions:

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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. nne 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.

Notes:

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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.

KIM CHI

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Ingredients:

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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

Instructions:

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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.