3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

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4 lb Chinese cabbage (the long-
Straight leafed variety)
1/4 lb Chinese turnip
2 cn Flat anchovies
4 Cloves Garlic (or 5)
3 Scallions
1/4 c Salt
4 tb Hot pepper flakes
2 tb Cayenne pepper

1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the same time. Place the cabbage in a
very large pot.

2. Quarter the turnip, then slice across the grain holding the 4 quarters
together for more speed and convenience in slicing.

3. Pour the oil from the anchovies over the cabbage and turnip. Slice the
anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch
lengths, then slice thin lengthwise. Add these ingredients to the pot.
Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.
Cover the pot and let the mixture stand at room temperature for 2 days.
Casual kimchi will keep at least 10 days. Refrigerate in a jar.

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Method
1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the
salt, mix well and leave, covered, overnight.
2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week.

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1 cabbage, white, ch 1 large
: salt, not iodised< : cayenne pepper
1 6 onions, spring, finely
: chopped
1 6 garlic cloves, finely
: chopped
1 3 chillies, red, fresh,
: finely chopped

Instructions

3 ts ginger, fresh, finely
: chopped
2 c dashi (stock)
2 ts soy sauce, light
: pinch monosodium glutamate

Cut base off cabbage, then slice lengthwise 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 (1 inch) sections or chop more finely if preferred and put into the rinsed-out jar, this time layering with the onions,garlic, chillies, and ginger. Fill pot with the dashi stock mixed with the soy and MSG. Cover with wax paper, put lid back on top and refrigerate. After 4 or 5 days the kim chi is ready for eating. Serve with hot white rice and a dash of soy sauce.

Note: in cold weather kim chi does not require refrigeration, but when weather is warm, store in refrigerator for up to 3 weeks.Dashi is basic to Japanese cooking and is quickly and easily made. Itmay be kept refrigerated for 2 days. Even simpler to make (anduseful to have on hand) is instant dashi, sold in packets.

6 C. water 5 cm square (2 inch) kombu (dried kelp) 3 Tbs. katsuobushi(dried flaked bonito)

Bring water to a boil. Wash dried kelp under cold tap and add to the water as it comes to the boil. Stir and let boil for 3 minutes, then remove from water and add flaked bonito. Allow to come to the boil and remove from heat immediately. Leave for a few minutes until flakes settle, then strain and use as required.

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2 inch piece of fresh ginger
1 root, peeled and mashed
4 cloves garlic, mashed
1 whole sweet red pepper,
1 diced fine
1 bn green onions, chopped
2 tb sugar
1/4 ts msg
2 tb korean crushed red pepper

Instructions
Coarsely chop and wash 2-3 pounds Chinese cabbage. Layer in large plastic or glass container with about 1/2 cup salt and let sit up to 1/2 day or overnight. Rinse very well and drain well. Taste to see how salty it is. May need to rinse and drain again, several times. Mix above mixture with well-drained cabbage using wooden spoon or rubber-gloved hands in plastic or glass container. DO NOT USE METAL. Pack tightly in clean glass jar. One 3 1/2 pound cabbage will fill a 32-ounce container. Add water to the dregs in the plastic tub if need more juice when jar is packed. Top with plastic wrap, rubber band, paper towel and jar lid. I find that putting entire container in a plastic bag with a twist-em to close it helps keep the odor out of the refrigerator. Keep refrigerated.

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1 qt water
2 tb + 1/4 tsp. salt
4 c chopped napa cabbage, bok
1 choy, or oriental mustard
1 greens
1 ts minced garlic
1 ts arbol chile powder, or
1 cayenne
1 tb oriental sesame oil
1 ts ginger juice (squeezed out
1 in a garlic press)

Instructions

In a large saucepan, bring the water and 2 Tbs. of the salt to a boil. Add the cabbage or other greens and cook for 30 seconds while stirring, until wilted. Drain, let cool, and transfer to a mixing bowl. Add the remaining ingredients and thoroughly combine.

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• what is dobuki

2 napa cabbages; cut up
1 scallion
2 garlic cloves; minced
1 1 piece ginger; minced
2 ts korean red pepper
1/2 ts salt
1 water

Instructions

Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more “slimy” feel. Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.

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1/2 c chopped kim chee
1 tb kim chee juice
1 pk (8 oz) cream cheese,
1 quartered

Instructions

Put all ingredients into blender; cover and blend 1 minute. Chill. Serve with crisp vegetables or chips. Makes 1 cup.

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—————-Rice paper for the avocado sauc———————–
2 avocados, haas, ripe, dark-s
3/4 c chicken stock
1/2 c sour cream
2 tb lemon juice
1 tb cilantro; chopped
1 salt and white pepper; to ta

Instructions
1. kim chee by adding the salt to water. Add the won bok and soak for 2 hours. Drain the mixture and add the remaining kim chee ingredients.Let stand for 2 hrs.
2. To make the poke: Chop 2 cups of kim chee into fine pieces and mix with ahi, onion, shoyu and sesame oil.
3.Make the ‘taco’ shells. Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.Toss in a rice paper sheet. Use a large metal whisk push the sheet down in the oil. The rice paper will form itself into a taco shell around the whisk. Fry 45 to 60 secs.; the rice paper should be translucent and bubbled. Remove and drain. Proceed with the rest of the rice paper. 4. Make the avocado sauce by combining all the ingredients and whirl in a blender or processor
until smooth. (To keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce until needed.)
5. Fill the shells with the kim chee mixture and serve with avocado sauce

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Instructions
In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

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