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Kimchee
Koreans have numerous recipes for pickled spicy cabbage. It'’s similar to
saurkraut with hot peppers in it. Probably every cook has her own recipe.
Here'’s an Americanized kimchee.
My recipe is sort of vague because I always adjust to whatevers at hand.
Ingredients
- One head of green cabbage.
- Salt
- Celery seed, mustard seed, a few cloves, cardomom seeds and a handful of dried red hot peppers.
Preparation
- Cut the head of green cabbage into chunks. You don’t want the chunks too thick but you don’t need to shred the cabbage either. Soak over night in water with salt added to it. Use a good bit of salt - maybe ½ cup of salt into ½ gallon of water.
- The next day, pour off the water and drain the cabbage. Pack it loosely into a glass jar. Add celery seed, mustard seed, a few cloves, cardomom seeds and a handful of dried red hot peppers.
- Boil water and vinegar, on a one to one ratio (although I often use less vinegar), adding ¼ cup of salt for every pint of liquid. Allow to cool. Pour over cabbage and spice mix.
- Cover the jar and place it in a dark place for a week. If any scum forms, remove it. The vinegar usually prevents this.
- In a week, drain the cabbage and reserve the brine. Rinse well. Pack
into a jar which you will store in the refrigerator. A 2 pound head of
cabbage will fit into a quart jar. Boil the brine and discard most of the
spices and peppers. Pour the brine over the cabbage while it’s still hot.
Allow it to cool and then refrigerate. I suspect it will keep forever in
the fridge.
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