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Friday, August 15, 2008

Cabbage Kimchi Recipe

Kimchi could be considered as national dish of Korea. It is pickled or fermented cabbage. There are different ways of preparing it and it served with most meals. Kimchi keeps for weeks in the refrigerator and still tastes fresh. The garlic and vinegar and ginger serves as natural preservatives that keeps it taste great. Kimchi is a healthy food and it helps to eliminate cholesterol and promotes intestinal health.

1 lb. sized head
Chinese cabbage
2 tablespoons
sea salt
4 cups
cold water
1 tablespoon
fresh garlic, chopped
1 tablespoon
fresh ginger, finely chopped
1 tablespoon
green onion, finely chopped
2 teaspoons
dried chili pepper flakes
2 teaspoons
1 tablespoon
sea salt

Separate and wash the cabbage leaves.
2. Sprinkle them with the 2 tbsp of salt.
3. lace them in a non corrosive dish (Pyrex) and pour in the 4 cups coldwater, cover with plastic wrap and place in fridge over night.
The water should cover the leaves if not place a heavy object on them to keep them submerged.
5. After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture.
Mix the garlic, ginger, green onion, chili flakes, sugar &1 tbsp salt, stir together.
7. Pour 11/2 cups of very hot water over the mixed seasoning.
8. Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
Place in the fridge for two days. Flip the bag every time you open the fridge door.
10. To serve cut the leaves into 2" strips and serve as a side condiment.
11. To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.

Hint: You could also mix anchovy sauce to add it's taste.

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