Recipe#24907

Title: Kim Chi

From: Nancy Berry 
Date: Sun, 13 Jul 1997 11:37:14 -0700 
From: Steven Frank

2/3  pound         Napa Cabbage
     1/2  pound         Daikon radish *
   1      medium        Cucumber *
   1      medium        Turnip *
     1/2  cup           Salt
   1      tablespoon    Salt
   3                    Spring onions -- sliced
   3                    Garlic cloves -- minced
   4      teaspoons     Fresh ginger -- minced
   1      tablespoon    Dried chili flakes
   2      teaspoons     Soy sauce/tamari
   1      cup           Water
* Peel daikon, cucumber and turnip, and slice 1/4" thick.
 Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a
large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover
with water and place a wide plate or pot on top to submerge them. Leave
overnight or at least 12 hours. Drain & Rinse vegetables in a colander.
Julienne each vegetable into a uniform shape. return them to the large
bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari,
salt and 1 cup water. Toss to combine.
 Spoon the vegetabels with liquid into a large crock or clean jars.
Cover tightly or cap. Refridgerate for 3 days before opening. Everyday,
turn jars upside down a couple of times to distribute spices, or stir
vegetables in the crock. Store in refridgerator.
 Notes: Kim chee spiciness varies depending on the hotness of the chili
flakes used. The longer it sites, the hotter it gets (up to a point). I
cannot vouch for the authenticity of the recipe, but its about as close
as I've come.
 beware 'kim chee' spices in oriental food stores, as they most likely
have MSG in them.