KIMCHEE
"A meal without kimchee is inconceivable for any Korean. Kimchees may be made out of several vegetables, like cucumbers and radishes, but the most popular is cabbage, perhaps because it is the cheapest."
(makes 2 quarts)
INGREDIENTS
1 lb. Chinese cabbage (about 1/2 a large head)
1 lb. white radish
3 T. salt
2 T. finely minced ginger (fresh is *much* better!)
1 1/2 T. minced garlic
5 scallions, cut into fine rounds, including green tops
1 T. cayenne or hot Korean red pepper
1 t. sugar.
Slice cabbage in either bite-sized chunks or strips about 2 inches in length.
Peel radish, cut in half lengthwise then crosswise into 1/8 inch slices.
In a large bowl, put 5 C. water and 2 T. plus 2 t. of the salt.
Mix. Add cabbage and radish and dunk a few times, as they have a tendency to float. Leave in the salty water, cover loosely and set aside for 12 hours, turning veggies over a few times.
After the soak period, take the ginger, garlic, scallions, cayenne, sugar and remaining 1 t. salt in another large bowl. Mix well.
Take the cabbage out of the soaking liquid with a slotted spoon (save the liquid) and add to the bowl with the seasonings and mix well.
Put this mixture in a 2 quart jar or crock. Pour enough of the salt water
over to cover veggies. Leave (at least) 1 inch space attop of jar. Cover loosely with a clean cloth and set aside for 3 to 7 days to ferment.
Stir/turn veggies over daily.
In summer, kimchees ferment quickly; the process slows down in winter. Taste the kimchee after 3 days to check on the sourness. When done to your liking, cover jar and refrigerate. This is really good and is pretty easy to make.
