Guest guest Posted December 8, 2005 Report 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
Guest guest Posted December 8, 2005 Report 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
Guest guest Posted December 9, 2005 Report 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
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