strickln@ihlpa.UUCP (stricklen) (06/14/85)
In response to a request for a Kim Chee recipe, I will supply this one I learned in a Korean cooking class. The recipe is designed to supply you with a good, hot batch in the same day. Beware that if you should use the whole complement of red pepper and allow this stuff to sit in your refrigerator for a month or two (like I did) it is guaranteed to test your mettle. Same Day Kim Chee 1 1/2 lb. Chinese celery cabbage (nappa) 1 T. salt 1 scallion, cut into fine strips 1 T. ginger, cut fine 2 cloves garlic (crushed) 1 T. white vinegar 1 T. Japanese soy sauce (Kikoman will do) 1 T. sugar 1/8 t. MSG (I leave this out) 1 T. Korean red pepper powder 2 dried red peppers, cut in strips (optional) 1 T. sesame oil 1 T. toasted ground sesame seeds Cut Chinese celery cabbage into 1 inch widths. Sprinkle with salt and pickle for at least 3 hours. You can accomplish this by putting the cabbage in a large bowl and setting atop it a bowl of nearly the same size weighted heavily (if all else fails, fill the second bowl with water). Turn the cabbage occasionally (every 30 to 40 minutes) and replace weighted bowl. After the cabbage becomes soft, squeeze out all liquid and mix well with remaining ingredients. Chill and serve. Remember, this stuff will last forever in the refrigerator, but the longer you keep it the hotter it gets.