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Yield: 2 Quarts
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If you are using a small, whole cabbage, cut it in half lengthwise,
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and then cut it across at 2-inch intervals. If you are using half of
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a large cabbage, cut it in half again lengthwise, and then crosswise
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at 2-inch intervals.
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Peel the white radish, cut it in half lengthwise, and then cut it
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crosswise into 1/8-inch-thick slices. In a large bowl put 5 cups
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water and 2 tablespoons plus 2 teaspoons of the salt. Mix. Add the
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cabbage and radish to this water and dunk them in a few times as they
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have a tendency to float. Leave the vegetables in the salty water.
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Cover loosely and set aside for 12 hours. Turn the vegetables over a
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few times.
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Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon
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salt in another large bowl. Mix well.
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Take the cabbage out of its soaking liquid with a slotted spoon (save
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the liquid) and put it in the bowl with the seasonings. Mix well.
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Put this cabbage mixture into a 2-quart jar or crock. Pour enough of
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the salt water over it to cover the vegetables (about 2 cups). Leave
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1 inch of empty space at the top of the jar. Cover loosely with a
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clean cloth and set aside for 3 to 7 days. In the summer, kimchees
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mature with much greater speed; in the winter, the process slows
|
down unless the central heating is ferocious. Taste the pickle after
|
3 days to check on the sourness. When it is done to your liking,
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cover the jar and refrigerate.
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To serve, remove just as much of the kimchee solids as you think you
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will need for a meal--a cupful is enough for 4 people--and put it in
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the center of a bowl. The kimchee liquid in this pickle is left
|
behind in the jar and may be used to flavor stews and soups. Serve
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this cabbage kimchee with any Korean meal.
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~- Madhur Jaffrey, _World-of-the-East Vegetarian Cooking_
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(Be sure and keep a close eye on the kimchee after the third day. If
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mold appears, scoop out the mold, and refrigerate the kimchee
|
immediately).
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