*  Exported from  MasterCook Mac  *
 
                                  Kim Chi
 
 Recipe By     : from The Complete Asian Cookbook, Charmaine Solomon, 1976
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Veggies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      head          Chinese cabbage -- prepared as directed
    1      pound         salt -- NOT Iodized!
    1      tablespoon    cayenne pepper
    6      whole         spring onions -- finely chopped
    3      whole         red chili peppers -- finely chopped
    3      tablespoons   fresh ginger root -- finely chopped
    2      cups          Dashi
    2      tablespoons   soy sauce -- Tamari
 
 Cut base off cabbage, then slice lengthwise into 6 segments.  Dry in the
 sun for half a day, cut each segment in halves crossways, then put into an
 unglazed earthenware pot alternately with good handfuls of salt and a
 sprinkling of cayenne pepper, making several layers.  Cover with a wooden
 lid just small enough to fit inside the pot so that it rests directly on
 the cabbage.  Weight it down with a heavy stone and leave for a week, then
 rinse the cabbage thoroughly under cold running water.  Squeeze out as much
 moisture as possible.
 Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and
 put into the rinsed-out jar, this time layering with the onions, garlic,
 chilies, and ginger.  Fill pot with the Dashi stock mixed with the soy and
 MSG.  Cover with wax paper, put lid back on top and refrigerate.  After 4
 or 5 days the kim chi is ready for eating.  Serve with hot white rice and a
 dash of soy sauce.
 
 Note: in cold weather kim chi does not require refrigeration, but when
 weather is warm, store in refrigerator for up to 3 weeks.
 
 
 
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 NOTES : Kim chi is one of Korea’s national dishes, with as many versions as
 there
 are cooks.

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