You are here: Recipes It > Recipes > Asian

Cabbage Kimchee

Ingredients
 

1 lb chinese cabbage
1 lb white radish
3 tbsp salt
2 tbsp finely minced fresh ginger
1 1/2 tbsp minced garlic
5 scallions, cut into fine rounds, in, cluding green
1 tbsp cayenne
1 tsp sugar




 
 Advertisements
Preparation
 
If you are using a small, whole cabbage, cut it in half lengthwise,
and then cut it across at 2-inch intervals. If you are using half of
a large cabbage, cut it in half again lengthwise, and then crosswise
at 2-inch intervals.

Peel the white radish, cut it in half lengthwise, and then cut it
crosswise into 1/8-inch-thick slices. In a large bowl put 5 cups
water and 2 tablespoons plus 2 teaspoons of the salt. Mix. Add the
cabbage and radish to this water and dunk them in a few times as they
have a tendency to float. Leave the vegetables in the salty water.
Cover loosely and set aside for 12 hours. Turn the vegetables over a
few times.

Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon
salt in another large bowl. Mix well.

Take the cabbage out of its soaking liquid with a slotted spoon (save
the liquid) and put it in the bowl with the seasonings. Mix well.

Put this cabbage mixture into a 2-quart jar or crock. Pour enough of
the salt water over it to cover the vegetables (about 2 cups). Leave
1 inch of empty space at the top of the jar. Cover loosely with a
clean cloth and set aside for 3 to 7 days. In the summer, kimchees
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,
cover the jar and refrigerate.

To serve, remove just as much of the kimchee solids as you think you
will need for a meal--a cupful is enough for 4 people--and put it in
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
this cabbage kimchee with any Korean meal.

~- Madhur Jaffrey, _World-of-the-East Vegetarian Cooking_

(Be sure and keep a close eye on the kimchee after the third day. If
mold appears, scoop out the mold, and refrigerate the kimchee
immediately).

 

 
Servings: 2

 
 Advertisements

 

Also see ...

Cabbage Miso Soup With Dumplings
Place flour in a bowl, add boiling water and blend. Knead for 5 min. then mold dumplings into any form you wish (about 1/2" thick). Set aside. Saute the cabbage. Add enough stock to cover it and bring to a boil. Cover pot and simmer til cabbage is tender. Add remai (Upload by user)

Cajunized Oriental Pork Chops
Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less (Upload by user)

Chengtu Chicken Szechuan
2/3 lb Chicken breasts; skinned : boned : MARINADE 1 ts Dry sherry 1 TB Soy sauce 1 Egg white : SEASONING SAUCE 1 ts Dry sherry 1 TB Soy sauce 1 1/2 ts Sugar 1 ts White vinegar 2 TB Chicken stock 2 ts Oyster sauce 1 ts Cornsta (Upload by user)

 Advertisements
Cherry Dessert Wontons
Here is a genuine Fake Chinese Recipe. Powdered Sugar Or Cinnamon Sugar To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the center of each wonton wrapper. Mositen the edges of each wrapper, bring one corner up over t (Upload by user)

Chicken Banana Egg Roll Appetizer
Preparation: Halve chicken breast; lay one half flat and slice through it horizontally. Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about len (Upload by user)

Chicken Cashew Nuts Sichuan Style
1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt. 2. heat some oil until fairly hot and fry the diced chicken. drain. 3. slice the peppers in half vertically. remove the seeds , stems and pith. cut i (Upload by user)

California Roll Hand Wrapped Sushi
1. Rinse rice until water is almost clear; drain in colander 1 hour. 2.Meanwhile, peel ginger and cut into paper thin slicesSoak in boiling water for few seconds, drain. Combine 1 tb sugar, 4 tb vinegar and 1/4 ts salt; add ginger and let stand 30 minutes. Blend wasabi with (Upload by user)

California Shrimp Scallop Stir Fry
Heat oil in a wok and add the pine nuts. Cook over low heat stirring continuously until lightly browned. Remove with a draining spoon and drain on paper towels. Add the shrimp and scallops to the oil remaining in the wok and stir over moderate heat until shellfish is beginni (Upload by user)

Canton Chicken Chinese Sausages
In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and stir to coat. Cover and refrigerate for one hour. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and thinly slice. Cut sausages (Upload by user)

Cantonese Egg Foo Yung
Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 T of the oil an (Upload by user)
TAG: mixture, ,

Cantonese Fish Filling Dim Sum See Won Ton
Servings: 24 1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of oil and cabbage and scallions. Stir fry three minutes. 4. Push veggies to side of wok. In center well add mushrooms and (Upload by user)
TAG: minutes, simmer, flounder, filling, ,

Chocolate Chip Almond Pie
Chocolate Chip Almond Pie
CREAM  CHEESE  POUND  CAKE
CREAM CHEESE POUND CAKE
Chicken Pasta Rolls
Chicken Pasta Rolls
light zucchini nachos
light zucchini nachos
Capelli D angelo With Thai Chicken
In skillet, heat oil; saute chicken until golden. Remove chicken; set aside and keep warm. In clean skillet, combine broth, honey, and soy sauce; whisk in peanut butter, corn starch and ginger. Add green onions and garlic; cook stirring constantly, over low heat until blende (Upload by user)
TAG: chicken, angelo, capelli, ,

Caribou Meatloaf Chinese Style
Radish greens are good cooked as a pot herb and have a flavor similar to Chinese parsley or Cilantro. Combine all ingredients and shape by hand into a loaf. Place in a bread pan and cook in a preheated oven for 50 60 min til browned and juices bubbling.  b (Upload by user)
TAG: chinese, ,

Caribou Steak Garlic Stir Fry
Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute choppe (Upload by user)
TAG: garlic, marinade, steak, ,

Carrot Miso Pate
Steam carrots, ginger & green onions until the the carrots are tender, about 10 minutes. Transfer to a food processor & blend until smooth along with the remaining ingredients. Spoon into a dish & serve. "Vegetarian Gourmet, Special Low Fat Issue" 1995 (Upload by user)

Cashew Chicken Pxsm22a
1 lb Chicken ; breasts cubed 1 ts Salt 1 ts Cornstarch 3 Green peppers cut into : 1" : Sauce 2 TB Soy sauce 1 TB Soybean paste 1 TB Sugar 2 TB Rice wine vinegar 1/2 ts Salt Mix the above ingredients well and set aside. Cook chicken (Upload by user)
TAG: chicken, minute, sauce, ,

         
TAG: cabbage, kimchee, water, cover, liquid, large, lengthwise, vegetables, ,
Permalink--> In : Recipes  -  Asian