Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 When we lived in Philly we had a traditional Korean family living next to us..our patios were just a few feet apart. She made Kimchi, but in large containers which she then set out onto the deck to sit for a few days. I can't remember how she covered them, but maybe with cheesecloth to keep the bugs out, but I am sure after a couple of days the bugs would have stayed away. As it ripened we would get the drift too. LOL linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 - purplepassion GROUP ; ; Thursday, December 08, 2005 5:35 AM Kimchi (Korean Cabbage Relish) recipe I found this in the Los Angeles Times newspaper in the early 90's. Kim chee is spellled a few different ways. This is an easy recipe with a wonderful flavor. " Kimchi " (Korean cabbage relish) 1 head Nappa, Chinese cabbage cut into 1/2 inch strips 3 tblspns. salt (I use sea salt) 6 green onions, chopped 3 garlic cloves, minced 1/2 tsp, crushed dried hot red chile 1 tsp. chopped ginger root Soak cabbage in salted water to cover, for 5 to 10 hours. Drain , combine with salt, green onions,garlic, chile and ginger. Mix well and spoon into large jar. Cover tightly and refrigerate for 1 to 2 days before using. Keeps well for several weeks. Use as a relish or a salad. Makes one quart. / " Let the sound take you away. " " Magic Carpet Ride " Source: Steppenwolf Shopping Find Great Deals on Holiday Gifts at Shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2005 Report Share Posted December 8, 2005 I found this in the Los Angeles Times newspaper in the early 90's. Kim chee is spellled a few different ways. This is an easy recipe with a wonderful flavor. " Kimchi " (Korean cabbage relish) 1 head Nappa, Chinese cabbage cut into 1/2 inch strips 3 tblspns. salt (I use sea salt) 6 green onions, chopped 3 garlic cloves, minced 1/2 tsp, crushed dried hot red chile 1 tsp. chopped ginger root Soak cabbage in salted water to cover, for 5 to 10 hours. Drain , combine with salt, green onions,garlic, chile and ginger. Mix well and spoon into large jar. Cover tightly and refrigerate for 1 to 2 days before using. Keeps well for several weeks. Use as a relish or a salad. Makes one quart. / " Let the sound take you away. " " Magic Carpet Ride " Source: Steppenwolf Shopping Find Great Deals on Holiday Gifts at Shopping Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 I started making this yesterday but I'm wondering about the salt. If you put 3 tblspns in the soaking water and then dump that, you don't add more with the green onions, garlic chile and ginger. Right? But the direction say " Drain , combine with salt, green onions,garlic, chile and ginger. " I added 3 tblsp more <big sheepish grin> and soon realised my error. I washed it out and continued. I hate ginger so I omited that. > " Kimchi " (Korean cabbage relish) > > 1 head Nappa, Chinese cabbage cut into 1/2 inch strips > 3 tblspns. salt (I use sea salt) > 6 green onions, chopped > 3 garlic cloves, minced > 1/2 tsp, crushed dried hot red chile > 1 tsp. chopped ginger root > > Soak cabbage in salted water to cover, for 5 to 10 hours. > Drain , combine with salt, green onions,garlic, chile and ginger. > Mix well and spoon into large jar. Cover tightly and refrigerate for > 1 to 2 days before using. Keeps well for several weeks. > Use as a relish or a salad. > Makes one quart. > > > / > > > " Let the sound take you away. " > " Magic Carpet Ride " > Source: Steppenwolf > > > Shopping > Find Great Deals on Holiday Gifts at Shopping > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.