Recipe#24943

Title: NAPA KIMCHEE (JEFF SMITH, THE FRUGAL GOURMET)

Soar

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.