*  Exported from  MasterCook  *
 
               NAPA KIMCHEE (JEFF SMITH, THE FRUGAL GOURMET)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lb           Napa cabbage
      3/4   c            Korean pickling salt or
    8                    Scallions, finely chopped
                         Kosher salt
    1 1/2   c            Carrot, shredded
    2       T            Fresh ginger, grated
    2       T            Garlic, finely chopped
    2       T            Candied ginger
    2       t            Sugar
      1/2   c            Korean red pepper flakes
    1       T            Salt
 
   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.
  
 
 
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