Conference turris::cooks

    I'm not fond of kimchee either - tastes like saurkraut (which I'm
    not fond of anyhow) with lots of hot pepper - definitely an acquired
    taste!  Try sending mail to TLE::RMeyers; his wife (Vicki) used
    to make the stuff and may still do so (she works for DEC too, but
    ELF doesn't seem to have anode name for her; I think she works in
    LJO somewhere).

    I had learned to make Kimchee years ago while studying Korean at
    a University in Seoul. In Korea you will find kimchee is made out
    of many different kinds of vegetable, but the chinese cabbage is
    the most common - my favorite is made instead with cucumbers!
    Regardless of the vegetable you use the recipe is the same. It goes
    something like this -
    
    If you decide to use the chinese cabbage, cut the leaves from the
    cabbage into 1 inch long pieces. Put the pieces into a bowl and
    sprinkle sufficiently with salt. Let the cabbage stand for at least
    an hour to remove most of the liquid from the leaves. Drain the
    cabbage and rinse and add the follwoing ingredients: 1 teaspoon
    of roasted sesame seeds, 1 tablespoon cayenne pepper (preferably
    oriental red pepper),1 bunch spring onions (diced) and 3-4 cloves
    of minced garlic. Mix all ingredients together and place the cabbage
    in a glass jar or crock. Now place the jar in a warm place, such
    as near the stove or on a window sill, but a word of caution: DO
    NOT PLACE A COVER TIGHTLY ON THE BOTTLE OR CROCK! The kimchee will
    begin to "ferment" and if the container is tightly covered it will
    explode. You should let the kimchee sit for about a day. Then
    refrigerate.  
    
    I have quite a few other Korean recipes that I would be happy to
    share if anyone is interested!

I am looking for a recipe for Kimchi.  I believe that it is a fermented 
Oriental cabbage disk.  I say Oriental because my mother had a recipe from
Tiwain.  However, I know the Chinese and Koreans prepare it as well.

I remember by mother making a large, the 2 gallon, pickle jar full.   
I am currently buying a 14oz jar for about 3.60.  I feel that's a little 
much for fermented cabbage.

I just looked at the ingredients.  They are chinese cabbage, radish, green 
onion, red pepper, garlic, ginger, salt, sugar, shrimp, anchory, sweet rice
flour, water, and MSG.  Now all I need is the preparations.


Any help is appreciated,

Brad Gable
Colorado Spring, CO
dtn 592-4526

PS A dir/title=kimchi showed up nothing and searching note 5.* didn't either. 

try note 1332...  they spelled it kimchee

    I'd like to get the recipe for making Kimchee as well. I tried 1332 and
    did not really find anything very useful. If someone has the recipe,
    can we please share it here?
    
    Thanks,
    
    Mike

re: .8

>    I'd like to get the recipe for making Kimchee as well. I tried 1332 and
>    did not really find anything very useful. If someone has the recipe,
>    can we please share it here?
    
1332.5 sure looks useful to me.  What didn't you understand?

-Hal

    re: .9
    
    Have you tried that recipe? Although, I don't *exactly* how to make it.
    But, what I do know is that you need to use shrimp paste. And, I don't
    remember the Kimchee we bought from the store has any sesame seeds in
    it. I am not saying the recipe in .5 is not good. I guess I am just
    expecting a different version of it. 
    
    Mike

re: .10

>    Have you tried that recipe? Although, I don't *exactly* how to make it.
>    But, what I do know is that you need to use shrimp paste. And, I don't
>    remember the Kimchee we bought from the store has any sesame seeds in
>    it. I am not saying the recipe in .5 is not good. I guess I am just
>    expecting a different version of it. 
    
I see your point.  Kimchee is kind of like pickles in this country.  There's
lots of ways to make it.  Why don't you experiment with different ingredients?
I suspect the brine is the most important part for pickling purposes, the
rest is just for the desired flavor.  Maybe get some smallish canning jars
for the experimental batches so you don't have too much to get rid of for
the experiments that are less than successfull. :-)

-Hal

 Re 0:
    I have a Korean cookbook at home that has many Korean Kimchee recipes 
 I will try to post a few of them here.
    I would like a recipe for the Korean "sliced" pickled cucumbers that
 are also a form of kimchee. I have one for cucumber spears but it
 is missing something like that I had in local restaurants and shops in
 Ayer, Mass. I will post that also if wanted. Did I mention there are
 TWO Oriental Markets in Ayer? If your looking for spices this side of
 route 128, try Ayer, Mass.  
    I have found that the Chinese or Korean red peppers are much hotter
 than the red cayenne pepper I have used. WOW!!  That's GREAT Stuff!!!!
   Brad, let me know your perference for taste and textures I'll scan a
 few of the recipes to match your expectations.

   Cheers,
    pc-

   From the cookbook "Korean Kitchen - Classic Recipes from the Land of the
   Morning Clam."

    Baechu Kimchi - Cabbage Pickle

     1 .. Head of Napa Cabbage ( 2.5 to 3 pounds ) halved lengthwise
     3 .. Tablespoons of course salt
     3 .. Cloves Garlic, cut into Julienne strips
     1 .. Teaspoon Julienne strips of Fresh Ginger
     6 .. Scallions, cut into 3-inch pieces
     2 .. Scallions, sliced thin
   1/4 .. Pound Korean radish, cut into Julienne strips
     2 .. Tablespoons Fish Sauce
     3 .. Tablespoons HOT RED CHILI Powder
     3 .. Tablespoons HOT Water
6 to 8 .. Round Slices of Korean radish 1/4-inch thick, peeled.

  1)  Sprinkle the salt all over the cabbage section, lifting up some of the
     leaves to sprinkle inside. Let stand at room temperature for 3 hours in
     a dish large enough to hold substantial amount of liquid that will accu-
     mulate. Then rinse the cabbage in cold water and firmly press out the 
     liquid. Set aside.

  2) To make the stuffing, mix together the garlic, ginger, all the scallions
     julienned radish, fish sauce, chili powder and hot water. Toss the mix-
     ture as though it were a salad. 

  3) Take a handful of the stuffing and rub it all around the exterior of the
     two cabbage sections ( halves ), scattering some between the leaves. Then
     take the outer green leaves of the cabbage still attached to the core and
     fold them over to enclose the stuffing. 
    
  4) Rub the round slices of the Radish with some of the stuffing and put them
     on the bottom of a large glass or plastic container with a tight lid. Put
     the cabbage over them, and the remaining stuffing over all. Cover tightly
     ( I also put the jar in a plastic bag to prevent the pungent! aroma from
     wafting around the kitchen and the refrigerator. )

     During the cool weather, let the kimchi mature at room temperature for 
   24 hours, then refrigerate for 5 Days before tasting. In warm weather,
   put the kimchi directly into the refrigerator to mature. Serve after 3
   Days. - Makes 2 Quarts. 

   EnJoy - pc

    Hi PC,
    
    Thanks for the recipe for Kimchee!!!
    
    Can you please describe where the Korean store in Ayer? I have heard
    about it, but never been there. I'd like to drive down there and see
    what they have. Or, if you have their phone number, I can give them a
    call.
    
    Thanks again!
    
    Mike