Kim Chi
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 1/2 pounds Chinese cabbage
Salt water: 8 ⅓ cups water
pounds giant white radish
10 stalk watercress
2 cuttlefish
1 onion
4 tablespoons powered red pepper
2 1/2 tablespoons minced garlic
tablespoons minced fresh ginger
2 green onion minced
1/2 cup salted shrimp
2 1/2 tablespoons salt
2 tablespoons sugar
1 tablespoon giant white radish juice
3/4 cup chicken stock
1/2 tablespoon salt

Preparation

1 Discard the outside leaves of Chinese cabbage and cut lengthwise into halves or quarters. Let soak in salted water for a whole day. 2 When Chinese cabbage has become wilted, place in colander to drain. Shred giant white radish and mix with powdered red pepper. Let stand for 10 minutes. Cut watercress into 2-inch lengths. Slice onions thinly. Slice cuttlefish. 3 Thoroughly mix together the watercress, onions, cuttlefish, Mixture A ingredients, and giant white radish. Insert the mixture between leaves of drained Chinese cabbage. Reserve the juice from the mixture. 4 Tightly pack Chinese cabbage into a crock and pour in the reserved juice and Mixture B ingredients. Place a dish small enough to fit inside the crock on top of the Chinese cabbage in order to press it gently. Cover with plastic wrap. 5 The kimchi will be ready to eat after a week at 44 to 46 degrees. Then store in refrigerator.

About


Note: To obtain white radish juice, grate the radish, then squeeze through a loosely woven cotton dish towel into a bowl.