Source: The Frugal Gourmet On Our Immigrant Ancestors, Jeff Smith
Napa Kimchee
Makes about 3 quarts
6 pounds Napa cabbage
1/4 cup Korean pickling salt or kosher salt
8 scallions, finely chopped
1 1/2 cups shredded carrot
2 tablespoons grated fresh ginger
2 tablespoons garlic, peeled and finely chopped
2 tablespoons candied ginger, minced
2 teaspoons sugar
1/2 cup Korean red pepper flakes
1 tablespoon kosher salt
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 that 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.
Note: This recipe can easily be adjusted for 1 2-pound head of Napa
cabbage. Divide the remaining ingredients by one third. You van vary the
spiciness by varing the amount of red pepper that you put into the dish.
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