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Mostly teenagers
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2003-11-17 - 3:06 p.m.
Kim Chi Recipe
Today, my women were studying "Meals" in our book. We got to talking about healthy foods and my least talkative student told me how to make kim chi!
Kim chi is made with nappa or savoy-leafed cabbage.
Wash nappa cabbage, pulling apart all the leaves. Then sprinkle them with pickling salt, about a handful per cabbage head. Let sit at least 4 hours. The leaves will "wilt."
While the cabbage is wilting, mix up the following ingredients: a bunch of green onion tops, cut about 6 centimeters or 2 1/2 inches long; hot pepper flakes [jalapeno]; garlic, chopped fine[you can buy this all prepared in the store in a little glass jar]; ginger root, minced fine (use a piece about half the size of your index finger); "mu" giant radish cut in narrow strips 6 cm. long [you could probably substitute daikon for "mu"]; 3 tablespoons anchovy sauce, and / or shrimp sauce; 3 T. white or brown sugar. Adjust ingredients to taste. This should be enough for one head of cabbage.
Wash cabbage again. Let drain about 10 minutes in the dish-rack. Using rubber gloves, smear the red mix on the wilted leaves, as you put them in the container where they will cure. A plastic tub with a tight-fitting lid is fine. Then, set it outside overnight, before refrigerating it.
I'm going to try it! Chen says that one head lasts her family about a month "because we're modern. We don't eat kim chi like the old folks did."
Kim chi is usually eaten as a condiment, with rice to buffer the spice. If one is into dinner courses, it would be served with the salad course.
You can use kim chi in soups, also. It really spices them up. If you think your kim chi has hung around a bit long, add a can of water-pack tuna, boil it up and serve over rice.
Enjoy!
~ Sil in Corea
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