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Kim Chi
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8 1/2 lb. (4kg) Chinese cabbage
Salt water (8 1/3 cups water and 1 1/4 cups salt)
3 1/3 lb. (1.5kg) giant white radish
10 stalks or watercress
2 cuttlefish
1 onion
4 Tbls. powered red pepper
Mixture A:
2 1/2 Tbls. minced garlic
1 1/3 Tbls. minced fresh ginger
2 green onion, minced
1/2 cup salted shrimp
2 1/2 Tbls. salt
2 Tbls. sugar
Mixture B:
1 Tbls. giant white radish juice (See note below)
4/5 cup chicken stock
1/2 Tbls. salt
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1. Discard the outside leaves of Chinese cabbage and cut lengthwise into halves or quarters. Let soak in salted water for a whole day.
2. When chinese cabbage has become wilted, place in colander to drain. Shred giant white radish and mix with powered red pepper. Let stand for 10 minutes. Cut watercress into 2-inch (5cm) lengths. Slice onions thinly. Slice cuttlefish.
3. Thoroughly mix together the watercress, onions, cuttlefish, Mixture A, and giant white radish. Insert the mixture between leaves of drained Chinese cabbage. Reserve the juice from the mixture. Tightly pack Chinese cabbage into a crock and pour in the juice from Step 6 and Mixture B.
4. Place a dish small enough to fit inside the crock on top of the Chinese cabbage in order to press it gently. Cover with plastic wrap. The kimchi will be ready to eat after a week at 44-46 deg F (22-25 deg C). Then store in refrigerator.
Note:
To obtain white radish juice, grate the radish, then squeeze through a loosely woven cotton dish towel into a bowl.
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| Recipe Origin: Korea |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 16442 times. |
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