www.sausagemaking.org

Has any one made Kimchee (Korean preserved cabbage). I was thinking of giving it a go but don't want to end up with a load of slop. All input gratefully received.

Cheers

Jen

I have and I'll dig out some recipes for you. Makes a change from saurkraut.

In general, it's as easy as saurkraut, but get some heavy jars and good salt (Francos sea-salt is great.) It's best if you can get distilled vinegar, and it's irrelevant if it's rice or malt, as it's all just acetic acid solution, but I have used white wine vinegar and cider vinegar.

I'll get back to you.

Thanks for that Wohoki. Himself goes over to Korea a couple of times a year and is quite taken with Kimchee, so I thought I'd try to make some. I understand the real thing is packed in jars and buried in the garden, shant go that far!
Did your woven steak recipe the other day with my first home made cheese in it. Very good indeed, and I achieved a nice twill weave overall!

Cheers

Jen

This a quick (use within a week or so) version. I'll try to find a more authentic version (if you start digging the hole in the garden), but it is traditionally made over the winter.


1kg chinese cabbage
1 tablespoon of salt
2 " chopped spring onion greens
2 teaspoons crushed garlic
1 tablespoon chilli powder
2 teaspoons chopped ginger root
125 ml light soy
125 ml white vinegar
2 teaspoons (or to taste) sugar
sesame oil

Chop cabbage, salt and allow to wilt in a glass bowl for 3-4 hours.
Mash with the fingers until softer still then drain the exess liquid.
Mix in the other ingredients exept the oil, pack into a jar and seal. Age for 24-48 hours min. before using, then serve sprinkled with sesame oil.
Will keep for a week or so in the fridge.


There is a good section on Korean pickles in Madhur Jaffrey's "Eastern Vegetarian Cooking", I'll post the cabbage kimchee later, but there are several nice looking recipes if you fancy getting a copy. It's a great book.

I'll have a go at this one tomorrow. Great stuff, thanks Wohoki.

Jen

Chinese cabbage......

goes under various names and is slightly different but all stem from the same parent mustard seed,

Nice raw in salads and tastes a bit peppery like radish.

Called Chinese leaves, Pak choy, Bok Choy, Pak Choi and Chinese lettuce.

I usually use them in stir fries..............











It all tastes the samer even though it may look slightly different. My preference is chinese leaves.


.

I'm a baby Pac Choi man myself, but just because I like the shape of the leaves. It does all taste a bit like.......cabbage tho'