From: julia@fido.cs.jhu.edu (Julia Kim)
Subject: Re: REQUEST for Horseradish & KimChi (sp?) recipes
Organization: Johns Hopkins Computer Science Department, Baltimore, MD
Date: Wed, 11 Nov 1992 03:53:57 GMT

feeney@tigger.jvnc.net (Mike Feeney) writes:


>I am also interested in learning how to make kimchi (Korean pickled
>cabbage).  I heard that the cabbage must be aged, but I was hoping that
>there could be some shortcut way to make it.

>Please oh please gourmets of the net post your solutions to these
>secrets that have eluded me so far.

Well, this culinary secret will elude you no longer!  Following is a
recipe for kimchi from a somewhat oddly titled cookbook, HOME STYLE
KOREAN COOKING IN PICTURES, and commentary from my mother.  (She
doesn't follow any recipe.)

Cabbage Kimchi

Ingredients
*Mom says this is a HUGE amount.  Make half.*
4 lb napa cabbage (about 2 heads)
salt water (4-5 c water and 1/2 c salt)
1 3/4 lb giant white radish
*I think "giant white radish" = daikon.*
1 bunch green onions, green parts only
3-4 tbs powdered red pepper
*Mom uses what she calls "special Korean red pepper."  Use cayenne.*
(The recipe from the cookbook left out garlic in the ingredients list.
Mom says "He has to add garlic!  It's not kimchi without the garlic."
She suggests 1-2 heads, yes heads, of garlic, peeled and crushed.
1 1/2 tsp minced fresh ginger
*Mom says this is not enough ginger.*
1 green onion, shredded
3-4 tablespoons salted shrimp
*Mom says you can get this in Korean or Asian food stores.  Not to be
confused with dried shrimp.  It is wet.  Used as seasoning.*
1 1/2 tbs sugar, heated until dissolved
3/4 c juice of grated giant white radish
*Mom doesn't add this juice.  Thinks adding daikon above is enough.*

1. Cut cabbage lengthwise into quarters.  Soak in salt water 2-3 hours
until wilted, then drain.
*Mom says this is the hostess with the mostest way of doing it.  She
usually just chops the cabbage up, rather than quartering it.  Says
it's easier to put in the jar.  Tastes just as good though the
presentation is not as "nice."*
2. Cut giant white radish into thin strips and sprinkle with cayenne
pepper.  Cut the bunch of green onions into 2-inch lengths.
3. In bowl mix garlic, ginger, shredded green onion, salted shrimp,
dissolved sugar, 1 tablespoon salt and ingredients from Step 2.
*Mom says leave the salt out at this point.  Don't want kimchi to be
too salty.  Can always add salt later.*
4. Insert the mixture from Step 3 between the leaves of the drained
cabbage.  Pack the cabbage into a crock or enameled container.
*Again, this is the hostess with the mostest way.  Mom says just chop
everything up, mix it together.  It IS important to adjust seasonings,
i.e. more pepper, garlic, ginger.  If you make it the chop everything up
way you can adjust the salt now.  And it IS important to pack it in as
tightly as possible, so the flavors "will marry."*  
5. Using the bowl from Step 3 mixture, pour in the radish juice and 1
teaspoon salt.  Mix well and pour over the cabbage.
*Mom doesn't add radish juice.  I think she must add water.  Says the
liquid level is important.  The kimchi should just be submerged under
the liquid.  Need to check it every day.  Note that cabbage will exude
water as it ferments, so may not be necessary to add any liquid.  See
comment above about salt.*
6. Place a smaller dish on top of cabbage and let stand 3 days at 60 degrees.
*Mom says you can store it at room temperature for first two days, but on
the third day, you should move it into the refrigerator, or it might,
shall we say, impart its odor to the rest of the house.  Ready to eat
after 3 or 4 days.  Flavor will be fresher, crisper at first.  More
complex as the kimchi ages and ferments.  Keeps for about two weeks.*

By the way, have you tried daikon kimchi?

The only "shortcut" I can think of is buying kimchi from the
refrigerated section in Korean or Asian food stores.  Some of
the kimchis in the refrigerated section are good; the canned ones are
horrible.

Good luck!
Julia
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