KimChi is one of Korea's national dishes, with as many
versions as there are cooks. This is a combination of three recipes, and
while it may have an unorthodox touch in the Japanese dashi stock, it is a
very tasty version of kimchi - one that would appeal to most people.
Ingredients :
1
6
6 cloves
3
3 teaspoons
2 cups
2 teaspoons
Large white Chinese cabbage
Spring onions, finely chopped
Garlic, finely chopped
Fresh red chilies, finely chopped
Finely chopped fresh ginger
Dashi stock
Light soy sauce
Common salt
Cayenne pepper
Pinch monosodium glutamate
Method :
Cut base off
cabbage, then slice lengthways into 6 segments.
Dry in the
sun for half a day, cut each segment in halves crossways, then put into
an unglazed earthenware pot alternately with good handfuls of salt and a
sprinkling of cayenne pepper, making several layers.
Cover with a
wooden lid just small enough to fit inside the pot so that it rests
directly on the cabbage.
Weight it
down with a heavy stone and leave for a week, then rinse the cabbage
thoroughly under cold running water.
Squeeze out
as much moisture as possible.
Slice into
2.5 cm sections or chop more finely if preferred and put into the
rinsed-out jar, this time layering with the onions, garlic, chilies and
ginger.
Fill pot with
the dashi stock mixed with the soy and monosodium glutamate.
Cover with
wax paper, put lid back on top and refrigerate.
After 4 or 5
days, the kimchi is ready for eating.
Serve with
hot white rice and a dash of soy sauce.
Note : In
cold weather kimchi does not require refrigeration, but when weather is
warm, store in refrigerator for up to 3 weeks.