Non Veggies: Cabbage Khimchi

Thursday, Dec 20 2007

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Cabbage Khimchi

Source: Julia's Cook Korean site!

Ingredients
2 whole Chinese cabbages
1 Chinese radish (daicon)
7 green onions
2 oz of Minari* (drop worth)
10 cloves of garlic
1 oz of ginger
1/2 cup of shrimp sauce* (Sae wu jut) or fish sauce (Kanari jut)
1/2 cup of ground red pepper
1 cup of large crystallized salt (sea salt or rock salt)
1 Tbs of regular salt
1 tsp of sugar
1 red chilly pepper
roasted sesame seeds
1 cup of water
*Minari is drop worth, or Japanese parsley, but if you cannot get it, use other kind of parsley. (Be creative!)
*Sae wu jut is shrimp sauce, but you can use other fish sauce.
Method

From the base of cabbage make deep cross mark with knife, and use hand to separate into 4 pieces.
In about 140 oz (4 liter) of water, pour three cups of big crystallized salt and mix well.
Put cabbages in that water and leave them for about 3 to 4 hours.
Take them out, wash them with water and drain water.
Meanwhile, in a big container, mix ground red pepper with 1 cup of water.
Put shredded radish, and mix well until radish become reddish.
Cut minari and green onion into 2 inch length pieces.
Chop garlic, chilly pepper and ginger well.
Put minari, green onion, garlic, ginger, chilly pepper and roasted sesame seeds into the mixture and mix well.
Add shrimp sauce (Sae wu jut) or fish sauce(kanari jut), 1 Tbs of salt, and 1 tsp of sugar.
Put the mixture from 2. in between every cabbage leaves. Don’t miss any leaf without putting the mixture.
Use the outer leaf to warp the 1/4 cabbage to keep inner mixture.
Fill another container with all the seasoned cabbage.
Press cabbage well into the container, and cover it with a lid.
Leave it room temperature for about 5 hours (when it is about 70^o F (20^oC))to 24 hours (When it is about 50^oF (10^oC)).
You can store Kimchi for up to 5 months in a refrigerator. If your Kimchi is too fermented, use them for other Kimchi dishes.

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