Yield: 1 Servings
|1 large||White Chinese cabbage|
|\N \N||Salt; not iodised|
|\N \N||Cayenne pepper|
|6 \N||Spring onions; finely chopped|
|6 \N||Cloves garlic; finely chopped|
|3 \N||Fresh red chillies; finely chopped|
|3 teaspoons||Fresh ginger; finely chopped|
|2 cups||Dashi (stock) (see recipe)|
|2 teaspoons||Light soy sauce|
|1 pinch||Monosodium glutamate|
Kim Chi (from The Complete Asian Cookbook, Charmaine Solomon, 1976) Kim chi is one of Korea's national dishes, with as many versions as there are cooks. This is a combination of three recipes, and while it may have an unorthodox touch in the Japanese dashi stock, it is a very tasty version of kim chi -- one that would appeal to most people.
Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the sun for half a day, cut each segment in halves crossways, then put into an unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers. Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage. Weight it down with a heavy stone and leave for a week, then rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible.
Slice into 2½ cm (1 inch) sections or chop more finely if preferred and put into the rinsed-out jar, this time layering with the onions, garlic, chillies, and ginger. Fill pot with the dashi stock mixed with the soy and MSG. Cover with wax paper, put lid back on top and refrigerate. After 4 or 5 days the kim chi is ready for eating. Serve with hot white rice and a dash of soy sauce.
Note: in cold weather kim chi does not require refrigeration, but when weather is warm, store in refrigerator for up to 3 weeks.
Brent Thompson <brent@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .