4 lb chinese cabbage (the long-
1 straight leafed variety)
1/4 lb chinese turnip
2 can flat anchovies
4 cloves garlic (or 5)
3 scallions
1/4 cup salt
4 tbsp hot pepper flakes
2 tbsp cayenne pepper
A Recipe for
Casual Kimchi (Korean Mak Kimchi I)
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
This Recipe for Casual Kimchi (Korean Mak Kimchi I) is one of thousands in the Recipes-to-go Ethnic Cookbook.
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
This is a recipe for Casual Kimchi (Korean Mak Kimchi I) from the recipe cookbook of Recipes-to-go (Ethnic)
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the same time. Place the cabbage
in a very large pot.
2. Quarter the turnip, then slice across the grain holding the 4
quarters together for more speed and convenience in slicing.
3. Pour the oil from the anchovies over the cabbage and turnip.
Slice the anchovies across the grain. Crush the garlic. Cut the
scallions into 2-inch lengths, then slice thin lengthwise. Add these
ingredients to the pot. Season with salt, pepper flakes and cayenne
pepper, and mix thoroughly. Cover the pot and let the mixture stand
at room temperature for 2 days. Casual kimchi will keep at least 10
days. Refrigerate in a jar.
From: The Korean Cookbook, By Judy Hyun.
Serves: 16
Casual Kimchi (Korean Mak Kimchi I) Recipe brought to you by Recipes To-Go