Kim Chi
Ingredients
8 1/2 pounds Chinese cabbage
Salt water: 8 ⅓ cups water
pounds giant white radish
10 stalk watercress
2 cuttlefish
1 onion
4 tablespoons powered red pepper
2 1/2 tablespoons minced garlic
tablespoons minced fresh ginger
2 green onion minced
1/2 cup salted shrimp
2 1/2 tablespoons salt
2 tablespoons sugar
1 tablespoon giant white radish juice
3/4 cup chicken stock
1/2 tablespoon salt
Preparation
1
Discard the outside leaves of Chinese cabbage and cut lengthwise into halves or quarters. Let soak in salted water for a whole day.
2
When Chinese cabbage has become wilted, place in colander to drain. Shred giant white radish and mix with powdered red pepper. Let stand for 10 minutes. Cut watercress into 2-inch lengths. Slice onions thinly. Slice cuttlefish.
3
Thoroughly mix together the watercress, onions, cuttlefish, Mixture A ingredients, and giant white radish. Insert the mixture between leaves of drained Chinese cabbage. Reserve the juice from the mixture.
4
Tightly pack Chinese cabbage into a crock and pour in the reserved juice and Mixture B ingredients. Place a dish small enough to fit inside the crock on top of the Chinese cabbage in order to press it gently. Cover with plastic wrap.
5
The kimchi will be ready to eat after a week at 44 to 46 degrees. Then store in refrigerator.
Tools
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About
Note: To obtain white radish juice, grate the radish, then squeeze through a loosely woven cotton dish towel into a bowl.
Yield:
1.0 servings
Added:
Friday, December 10, 2010 - 1:02am
