6 lb napa cabbage
3/4 cup korean pickling salt or
8 scallions, finely chopped
1 kosher salt
1 1/2 cup carrot, shredded
2 tbsp fresh ginger, grated
2 tbsp garlic, finely chopped
2 tbsp candied ginger
2 tsp sugar
1/2 cup korean red pepper flakes
1 tbsp salt
A Recipe for
Napa Kimchee (Jeff Smith The Frugal Gourmet)
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This Recipe for Napa Kimchee (Jeff Smith The Frugal Gourmet) is one of thousands in the Recipes-to-go Asian Cookbook.
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
If you enjoy this Napa Kimchee (Jeff Smith The Frugal Gourmet) Recipe - you should enjoy the recipe collections you can find on the websites below:
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
This is a recipe for Napa Kimchee (Jeff Smith The Frugal Gourmet) from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
Food Tip |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
Food Tip |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
So many crazy stories have been told about Kimchee that many
Americans are reluctant to try the dish. No, it is not buried in the
ground in this country, and yes, it is delicious and much milder than
you would expect. You can vary the spiciness by varying the amount of
red pepper that you put into the dish. Wonderful stuff !! Remove limp
outer leaves from the cabbage. Quarter the cabbage lengthwise, then
cut across the quarters into 1 1/2 inch-wide pieces. Put the cabbage
in a very large bowl and add the pickling salt. Toss so the salt
coats the cabbage evenly. Allow to stand for 30 minutes. Toss the
cabbage a couple of times during that time. Rinse the cabbage with
cold water and drain. Toss with the remaining ingredients and pack
into a large crock or covered pottery casserole. Add water to cover,
about 3 cups. Allow to sit on the counter for 1 to 2 days. Store in
the refrigerator, covered, in the crock or in individual glass jars.
Serve as a relish with any Korean dinner or use in cooking meat or
soup dishes.
Serves: 6
Napa Kimchee (Jeff Smith The Frugal Gourmet) Recipe brought to you by Recipes To-Go