Kimchi (Korean Cabbage Relish)
INGREDIENTS:
1 Head Napa cabbage; chopped
1/4 c Salt
5 Thai peppers (I used 3
-Serranos)
2 Cloves garlic; chopped
1 Green onion; chopped
1 tb Gingerroot; chopped
Cayenne pepper
Paprika
1 Head Napa cabbage; chopped
1/4 c Salt
5 Thai peppers (I used 3
-Serranos)
2 Cloves garlic; chopped
1 Green onion; chopped
1 tb Gingerroot; chopped
Cayenne pepper
Paprika
Subject: Re Great Chicago Fire 11 aka Chicago Hot Luck
What a great time we had at the first Chicago Hot Luck -
incendiary and wonderful food from appetizers to dessert. Here is my kimchee recipe which I took to the Hot Luck:
Cover cabbage with cold water and 1/4 cup salt. Weight cabbage so all is covered. Soak overnight. Drain and rinse. Add thai peppers, garlic, onion and ginger. Add cayenne and paprika. Mix well. Place in glass jars. Keep at room temperature for 5 days. Shake jars several times each day. Refrigerate after the 5 days -
it is ready to eat.
The Koreans always have kimchee with their meals. It is always one of the side dishes.
CHILE-HEADS DIGEST V2 #260